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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!
"Great spirits have always encountered violent opposition from mediocre minds." - Einstein

"I've made a note never to piss you two off." - Stike


Comments

  • nolaeggheadnolaegghead Posts: 29,872
    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.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    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.
    Just west of Austintatious


  • nolaeggheadnolaegghead Posts: 29,872
    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.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    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.
    Just west of Austintatious


  • JohnInCarolinaJohnInCarolina Posts: 13,977
    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?
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • gte1gte1 Posts: 379
    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 697.6K
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • U_tardedU_tarded Posts: 1,673
    Looks really good great cook
  • 1
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • thetrimthetrim Posts: 8,018
    Nice looking leg, @JohnInCarolina.  It was nice to see VI active on this thread too.

    Digging up bones isn't all bad. 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • JohnInCarolinaJohnInCarolina Posts: 13,977
    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!
    “months”
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • JohnInCarolinaJohnInCarolina Posts: 13,977
    Man did I overcook that thing, Jesus.
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • nolaeggheadnolaegghead Posts: 29,872
    loser
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • SonVoltSonVolt Posts: 1,610
    I just turned 40.  Didn't get that golf cart I wanted. Had to buy my own egg. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • Mattman3969Mattman3969 Posts: 8,618
    edited January 10
    thetrim said:
    Nice looking leg, @JohnInCarolina.  It was nice to see VI active on this thread too.

    Digging up bones isn't all bad. 
    He is the man of stir fry on the egg!!   

    Wonder why he doesn’t hang out here anymore?    I miss his post.  

    For some reason him,Mickey and chubbs to name a few have moved on or only post minimally   

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mattman3969Mattman3969 Posts: 8,618
    thetrim said:
    Nice looking leg, @JohnInCarolina.  It was nice to see VI active on this thread too.

    Digging up bones isn't all bad. 
    He is the man of stir fry on the egg!!   

    Wonder why he doesn’t hang out here anymore?    I miss his post.  


    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • JRWhiteeJRWhitee Posts: 5,135
    Young pups
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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