Boneless leg of lamb

Cookinupnorth

Does anyone have an opinion on whether direct or indirect works better?
Thnx!

troutgeek

I have had great success with indirect, and I cook it just like this: http://eggheadforum.com/discussion/1132726/leg-of-lamb#Item_0

stike

i grill boneless direct.  bone-in (like a roast) indirect

Cookinupnorth

Thnx guys...goin indirect as it is boneless ...have a bone in one...will do that indirect haha!

neumski

Ok troutgeek...what is floor in the recipe?

Cookinupnorth

Made boneless stuffed with sundries tomatoes spinach pine nuts feta...directb350 to 140... Was awesome....handful of cherry wood chips

stike

guessing 'floor' = 'flour' .

The Cen-Tex Smoker

guessing 'floor' = 'flour' .

It would sure taste better that way

troutgeek

Yep. Flour. Floor would be a little too woody.

Ragtop99

I made one this past weekend.  To prep it, I cut off the fat cap and tried to trim away the easy to get tendon covering the meat.  I then butterflied the bigger piece. 

I sent my daughter to get some rosemary and thyme from the garden.  She damn near cut down the rosemary plant so I rolled with it and use a lot.  I put the fresh rosemary and thyme along with a bunch of garlic into a mini chopper and kept the blades spinning until it was pretty fine.   I then tossed in a bit of mint flakes and some black pepper and gave it a quick spin to mix it.

I then put a thin coat of EVOO on the meat and spread the chopped herbs on it.  I cut the meat into 3 pieces to try to make them even for cooking.  I roll them into logs and secure them in 3 places with picture frame wire (string works too).   Set them back in the fridge for a couple hours.

For cooking, I did indirect with a couple pecan chunks to pump out smoke.  They went on at 300* and I stabilized the Egg once it got to 350*, although it crept to 375* by the end of the cook.  The small piece was done in 30 minutes, the biggest piece was over an hour.  pulled them off the grill once they past  135*. The outside picked up a gentle bark and some flavor with the inside being pink and a hint of the spices.  Since I slather on the spices, I scrape them off from the inside when I go to eat it so the flavor is not overpowered. 

The picture below is the small and medium pieces.  The largest was still in the egg.



I really enjoyed this meal.