Leg of Lamb help please

This may be a little different than what you hear from other folks, but here goes:

We marinated ours for the better part of a work day in 2 cups of cabernet, 2 heaping tbsps of minced garlic, 1 cup of soy sauce, and a tablespoon or so of crushed rosemary. You could use regular rosemary, but my wife doesn't like "those stick things," so we use crushed.

Anywho, because it's more or less butterflied to get the bone out, we decided to basically T-rex the thing. We seared both sides based on the thickness of the middle (not one end or the other), then rested on the counter for 20 minutes, and then cooked it direct at 400 (flipping about every 5 minutes) until it hit 140ish. Your finishing temp obviously depends on how you like it, but we're a medium leg of lamb house, so that's where we stopped.

HTH and let us know how it goes, and maybe take a picture for heaven's sake.

Todd

Smokin Joe,
Here's another take: Greek style.
Buttefly the leg so that the thickness is fairly even. Put slivers of garlic in a lot of slits all over the meat. Apply salt and pepper to taste; marinate the meat in lemon juice and olive oil (ratio 1:3) and 2 tbps of oregano for as long as possible. Grill directly (preferably over a raised grid)over a 400 degree lump until internal temp is 130 (med-rare). Have fun._

<p />Smokin Joe,
i trex them. sear directly in the red hot lump, during the rest i coat with balsamic and some spice. then roast (raised grid direct) at 350 for bone out, 325 for bone in til an internal of 123-127 depending on the size of the roast. either butterflied or rolled and tied. the string will burn and i retie after the sear. lamb should be bloody red when served. the direct sear in the coals is something i only do with lamb. it helps to dig a hole the size of the roast so that you only have to flip once.