Boneless leg of lamb

Cookinupnorth · April 2012

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

troutgeek · April 2012

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 · April 2012

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

Cookinupnorth · April 2012

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

neumski · April 2012

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

Cookinupnorth · April 2012

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

stike · April 2012

guessing 'floor' = 'flour' .

The Cen-Tex Smoker · April 2012

guessing 'floor' = 'flour' .

It would sure taste better that way

troutgeek · April 2012

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

Ragtop99 · April 2012

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.

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Boneless leg of lamb

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