Leg of Lamb Bone In HELP!!!

this should help

or this
garlic, olive oil, salt and pepper, lots of fresh rosemary leaves into the blender. stain the mess thru a fine sieve inject the rosemary oil and rub the pulp on the outside. 325-350 direct as you can see it is a bit indirect sitting on the stem tray. took off a bit before 140 and let rest . [ i am your basic raw meat eater so you may want to remove at 140]

Deluca

This was done this morning on the Today show. It has not been converted to our BGE type of cooker. But here is the recipe. I have not tried this yet but it looked great this morning and was gonna convert this to do on the egg.

Leg of Lamb
INGREDIENTS
• 1 8- to 9-pound leg of lamb, main bone removed, shank bone in tack, tied (your butcher can do this for you)
• 2 cloves garlic, finely chopped
• 1 1/2 tablespoons dried Greek oregano
• 1 lemon, cut in half
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 2 1/2 cups chicken stock
• 1/2 cup olive oil


DIRECTIONS
1. Take the leg of lamb and place on a clean cutting board. In a separate small bowl, mix the garlic, oregano, salt and pepper. Roll the lemon on cutting board, cut it in half, and squeeze the lemon juice in to the bowl; add 1/3 cup of olive oil and mix thoroughly. Massage the entire lamb with the olive oil mixture top to bottom, making sure you get it into the bottom crevices of the lamb.
2. Place the lamb in a resealable plastic bag large enough to hold it and remove all the air, or wrap it tightly in plastic wrap. Place the bag or the wrapped lamb in a baking dish and refrigerate for at least 3 hours — preferably overnight. When ready to cook, preheat oven to 450° F. Remove the lamb from the refrigerator, unwrap and set aside.
3. Place a large, heavy-gauge metal roasting pan into the preheated oven for approximately 10 minutes.
4. Take one tablespoon of olive oil, drizzle it onto the lamb, and then season the lamb with a generous amount of salt and pepper. Rub the salt and pepper and oil into the lamb. Open the oven door and add 2 tablespoons of olive oil to the pan; then place the lamb in the pan fat-side down and close the oven door. Roast for 25 minutes; turn the lamb over and roast for an additional 10 minutes.
5. Remove the lamb from the oven, pour in the white wine, and add the stock. Turn the temperature down to 400° F and return the pan to the oven. Basting frequently with the juices, roast 30 to 40 minutes, making sure that the pan juices do not dry out (if it looks dry, add additional stock or water as needed).
6. Pull out and let rest 15 minutes. Remove the kitchen twine and slice the lamb. Strain the pan juices and serve over lamb.
Tips:
·Preheating the pan prior to adding the lamb allows the lamb to sear.
·Removing the middle bone cuts down on cooking time.
·Marinating accentuates and builds the flavor of the lamb.
·Allow the lamb to rest before you carve so that the juices have redistributed, which yields a juicier lamb when slicing.

Great discussion - going to fire this up this aft.  Thanks!