Boneless leg-o-lamb

Nature Boy

This forum, and all of the people involved, are definitely something to be thankful for.[p]Saturday I am taking humpty junior and the twins to my folks place for some cooking. I have a boneless leg-o-lamb (in a net sack) that I am cooking Saturday. I posted a couple of weeks ago about it, but ended up freezing it. [p]Thinking about taking it out of the sack, and seasoning with fresh garlic, lemon juice (as djm suggested), then wrapping back up in the sack and cooking. But I have some questions...never cooked lamb:[p]With the lemon juice and fresh garlic, I want to use some herbs. How about mint leaves?? Or other suggestions?? Should I use salt?[p]I have a 3.2 pound boneless leg, and a 2.3 pound beef prime rib roast. Can I cook them at the same temp so I can do both at the same time in my small egg?[p]What is a good internal temp to pull the boneless lamb off??[p]Thanks much in advance. Happy Thanksgiving.
NB

Cat

Nature Boy,[p]Add some soy, olive oil & chopped rosemary to the lemon & garlic. A little Dijon mustard is nice too.[p]You can cook the lamb & prime rib at the same temp. I like lamb rare so I take it off at 130.[p]I have an 11-lb. turkey, butterflied (not easy!), ready to be stuffed under the skin & smoked over pecan & apple chunks. [p]Have a great Thanksgiving.[p]Cathy

Nature Boy

Cat,
Thanks Cathy! Should I serve with mint jelly?[p]Wow, an 11 pound butterfly! You must've been wrastlin' with that guy. Maybe the future holds a time when I can sample your stuffed-under-the-skin-butterlied creations. Eggfest Y2K+1??[p]You have a great Thangsgiving also.
NB