help me with cooking a boneless leg of lamb roast

FanOfFanboys

I put this in off-topic because I won't be using my BGE this time

so I have a boneless leg of lamb roast from costco. around 4#

want to eat for dinner tonight

I am town between either:
sous vide and finish on weber chimney
sous vide and finish in ronco rotisserie 
cook entirely in the rotisserie

which method do you think would be best and why? also, how long to cook and to what temp? I have eaten lamb before but never made

I am looking for simple too. I will be spending all my efforts on watching the game and drinking. So simple methods, simple recipes, etc

Thanks and go dawgs!

fishlessman

be careful with sousvide and lamb, it turns to mush, its already tender if served the rare side of med/rare. i would kabob it if wanting a quick easy cook. it marinades well

nolaegghead

What fish said.

Given your choices, i would rotisserie only because it's easier. 

SV with lamb is good, I go 3-4 hours at 130F.  If you keep it in the bath for a long time, it can get mushy.  I'm not sure about when that happens, probably 12-24 hours.

FanOfFanboys

so rotisserie, perfect

15-18 minutes per pound with a 15-minute rotation with no heat? 

fishlessman

nolaegghead said:

What fish said.

Given your choices, i would rotisserie only because it's easier. 

SV with lamb is good, I go 3-4 hours at 130F.  If you keep it in the bath for a long time, it can get mushy.  I'm not sure about when that happens, probably 12-24 hours.

did 9 hours once at 131 and mush. texture is all wrong.

FanOfFanboys

if I did sous vide was thinking only for 90-120 minutes at like 128. just to cook all the way through and then like 15-20 minutes in ronco for exterior finish

if I do ronco totally looking at just over an hour, and assuming right internal temp, another 10-15 without heat

torn between allegro, or something similiar, marinade for a few hours or just put on shelf in fridge with salt and pepper