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Boneless lag of lamb done indirect with post-sear

AquaticdocAquaticdoc Posts: 15
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. 



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