Butterflied Leg of Lamb

Acn

This was dinner on Memorial Day itself, I also cooked Pimiento Cheeseburgers and ribs on the egg over the weekend, but this was the clear winner. Marinated for about 2 hours in olive oil, balsamic vinegar, several fresh thyme sprigs, lots of chopped rosemary, about eight sliced garlic cloves, and salt and pepper. Cooked indirect at 330-350 (should have cleaned out and added more lump after the ribs, user error) until internal temp hit 135, about an hour and a quarter.

No sliced pics, unfortunately.

TexanOfTheNorth

Looks great!

rholt

I have never had lamb. Is it super good? We stick with chiken, beef, or pork.

jlsm

Wow. I went the direct route at about 400* with a similar marinade. (Funny how you can get the same place in different ways.) I divided mine into the three main muscles because one was much thicker than the other two. The thickest took about 20 minutes. I might try your method next, though, because mine didn't taste very smokey. 

@rholt, you need to trust the source for your lamb. If it's good, it has a subtle, different taste that really benefits from the char of the fire. But you also can get a gamey leg, and most folks don't care for the strong taste. 

Acn

@jlsm, that is funny how you can do similar dishes so many different ways. The uneven muscles worked to my advantage; the thinner parts got a little closer to medium, which keeps the wife and daughter happy.

@rholt, I agree with @jlsm about lamb. If you've never had it get it from a butcher you really trust, because if you do get a gamey piece, you'll probably not like it, and not like it forever.

Mama Roneck

I've had great results with the de-boned leg of lamb at Costco.From New Zealand IIRC.

The Naked Whiz

I've never gotten a leg of lamb from Sam;'s that I didn't like, FWIW.  I stuff it will spinach, pine nuts and feta, tie it up with string, coat with Dizzy Pig Tsunami Spin and cook to around 140.  Sweet.