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Boneless lag of lamb done indirect with post-sear

AquaticdocAquaticdoc Posts: 10
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. 



  • da87da87 Posts: 638
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
  • Steve76Steve76 Posts: 60
    Looks wonderful! Was it tender? Just wondered how it would work to bring it up higher, sort of like pork butt...
    Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Flame boss 300, Thermapen, Kick Ash basket &  Webber Summit for odds and ends and short, or "honey do", cooks!  
  • lousubcaplousubcap Posts: 19,686
    Great cook right there.  Any lamb cook is a winner-nailed it for sure.  Congrats.
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • CPFC1905CPFC1905 Posts: 552
    Following your inspiration...

     "Shohna ba Shohna"
    Op Herrick / Enduring Freedom  2011 - 14.
  • DonWWDonWW Posts: 333
    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. 
    XL and Medium.  Dallas, Texas.
  • 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....
  • That looks awesome! From the little I could see, your outdoor kitchen looks better than my indoor kitchen.
    Stillwater, MN
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