Boneless lag of lamb done indirect with post-sear

Aquaticdoc

Last night we did a boneless leg of lamb from Costco, 3.6# weight. I removed the wrap, opening up the leg, covered the interior with EVOO, garlic salt, lemon zest, lemon-pepper, and rosemary sprigs before tying it back together, roasted in the egg indirect at 325° for 90 min to get the interior to 125°, rested it for 20 min while removing the platesetter and bringing the egg to 600° to sear it, then sliced as per the photos, with a nicely pink interior, and a deliciously crusty outside. We served it with hummus, tzatziki, and greek salad.

In the future for the next leg, I might sous vide to 125° and just do the sear on the egg, but I did like the smoke that the whole indirect cook created. 

Aquaticdoc

da87

Gorgeous!

Steve76

Looks wonderful! Was it tender? Just wondered how it would work to bring it up higher, sort of like pork butt...

lousubcap

Great cook right there.  Any lamb cook is a winner-nailed it for sure.  Congrats.

CPFC1905

Following your inspiration...

DonWW

With an interior looking that good, makes me wonder why you would even consider flavorless sous vide to bring it to the same temp and lose out on all that wondrous egg/wood flavoring. 

CanadianAnvil

I'll jump on the lamb train. Some of the ones I've done. I usually get bone in and bone it out except the shank bit for pretty....

StillH2OEgger

That looks awesome! From the little I could see, your outdoor kitchen looks better than my indoor kitchen.

Deluca

Looks great!

rifrench

I need to try that! Thanks for posting.