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Leg of lamb: boneless

First post here. My wife bought me a large BGE for my 40th a few monts ago. I've loved it so far. I've mostly just been lurking the forum here, trying to learn. Thanks to all of you for posting detailed recipes. I am going to try the slow roasted leg of lamb recipe that is in the BGE cookbook tomorrow. I wasn't able to find a bone-in leg, just a boneless one - 5.5 lbs. the recipe says it will need 2-2.5 hrs at 300, but I assume that is for bone-in. The recipe calls for getting the leg temp to 140. My questions are: 1) about how long should a boneless leg take? 2) the recipe doesn't call for any wood chunks, but what would work well with lamb? If anyone has any tips or other recipes I should consider, please fire away! Thanks!
If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

Durham, NC

Comments

  • nolaeggheadnolaegghead Posts: 11,019
    I've done a zillion lamb legs, and they're easy.  The time sounds about right, don't sweat it.

    I rub with salt, pepper, rosemary (fresh, diced fine) and garlic (fresh crushed or powdered).  Get in all the nooks and cranies - there will be many pockets you can apply the rub to if boneless - that's good.  You don't need any oil or mustard or anything. Lamb has plenty of fat, what sticks, sticks.

    Roast indirect to 135 internal.  Then sear the bejesus out of it.  Something about seared lamb that turns on the cave-man inside me.  Let it rest for a while.  Make a horseradish sauce (look it up, any will do).  Also, yogart/mint/S&P (even with horseradish) work well. 

    Wood smoke - fruit wood, maybe oak or hickory - lamb is delicate - I don't use much, if any.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Looks good, Nola !  I may have to try that.  My wife loves lamb, but I'm averse to it because I grew up on mutton and can't stand that smell.  Young lamb should not have that smell.


    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • nolaeggheadnolaegghead Posts: 11,019
    Yeah VI, for a long time boneless lamb leg was a great deal - American and New Zealand lamb.  We love it.  It's almost like a London broil.  Not gamey at all like mutton (I need to almost stew mutton to enjoy it). 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Nola.  I'll check Costco.  I know their lamb chops come from NZ, but I don't know if they have any boneless lamb legs.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • JohnInCarolinaJohnInCarolina Posts: 1,240
    edited December 2012
    So for the sear, I take the placesetter off, and place the leg right on the grate, right? Should I raise the temperature of the egg before I sear them? What temp is good for searing?
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Durham, NC
  • gte1gte1 Posts: 374
    I've done a zillion lamb legs, and they're easy.  The time sounds about right, don't sweat it.

    I rub with salt, pepper, rosemary (fresh, diced fine) and garlic (fresh crushed or powdered).  Get in all the nooks and cranies - there will be many pockets you can apply the rub to if boneless - that's good.  You don't need any oil or mustard or anything. Lamb has plenty of fat, what sticks, sticks.

    Roast indirect to 135 internal.  Then sear the bejesus out of it.  Something about seared lamb that turns on the cave-man inside me.  Let it rest for a while.  Make a horseradish sauce (look it up, any will do).  Also, yogart/mint/S&P (even with horseradish) work well. 

    Wood smoke - fruit wood, maybe oak or hickory - lamb is delicate - I don't use much, if any.

    Nola, perfect spices for any type of lamb cook, but if your Greek you got to have some olive oil and lemon in there too! Dit some t-bone chops from Costco tonight awfully good. I find a little red oak goes well with lamb.
    George
  • Followed the recipe in the cookbook, added the searing.  It came out great.  Taste was closer to steak than lamb.  
    lamb.jpg
    1632 x 1224 - 698K
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Durham, NC
  • U_tardedU_tarded Posts: 1,168
    Looks really good great cook
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