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Boneless Leg of Lamb
This is a three-pound boneless leg of lamb from Costco. (Carved down from a six-pounder since there were only two of us for Thanksgiving.)
Tied, rolled in SPG then weaved fresh rosemary springs through the butchers' twine. Then I refrigerated it for 1 hour, uncovered.
Dome temperature - 325 degrees.
Raised, indirect on v-rack.
It took about 1 hour and 15 minutes to reach an internal temperature of 125 degrees.
Rested for 10 minutes then carved.
Served it with warm sherry/mint sauce
Large Egg, PGS A40 gasser.
Comments
I should mention that this method also works great for boneless prime rib.
Formely Gman2 before password debacle
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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