honestly, best thing I've cooked on the egg so far (done a great pizza, some good baby back ribs, great steaks). cooked for a few minutes direct at 500 degrees to sear with salt pepper and olive oil, then 30 minutes on the grill on top of the platesetter with feet up at 350 degrees. applied a rub of dijon, rosemary, garlic and shallots after the sear. similar to recipe in the the big green egg cookbook, but substituted rosemary for the parsley.
lamb came out outrageously tender - even had a smoke ring! can't wait to try a full leg.