Leg O lamb help!

Unknown

I am cooking a 9 lb leg of lamb tomorrow for my Greek in laws. Yikes! Lots of pressure. Since I am not Greek and my mother in law is the best cook ever. Anyway.I have a V rack . I shaved off most of the fat. My mother in law says it was a mistake to shave it all . I will marnade over night with olive oil, oregano, garlic, and lemon juice. I guess about 3 hours in my medium egg at 300 - 350. How will I get the outside to crisp now that I made the mistake cutting the fat off. Any tips ,suggestions on cooking . thanks

JJ

KBsax,
I did leg of lamb at the last 2 EGGtoberfests. I prefer to remove all the fat as I do not like the taste of it too bitter for me. But stay on you M-I-L good side. Tomorrow cut slits into the lamb and insert garlic cloves (10 or so slits) rub with olive oil and rosemary. Cook 20 Min per pd at 350* dome and to an internal temp of 150* for medium. Cherry, peach, sugar maple, pecan any of those make a nice light smoke flavor. Indirect with a drip pan. I like to use a v-rack to hold the leg, The outside will not get crisp.

Unknown

JJ,
Thanks ,I feel better now .Should come out great.

JJ

kbsax,
Should knock her socks off. hehe

JJ

kbsax,
Forgot to remind you to totally remove the fell. That is the papery skin covering the meat. Got to be a senior moment on my part!!

djm5x9

Yep . . . Leg of lamb marinating with plenty of lemon and oregano and served with tzadziki sauce for me tomorrow . . . JJ, your mint jelly was excellent, but I am just partial to tzadziki.

Unknown

kbsax,
jj lamb was great . Cooked up in 2.5 hrs ,faster than I anticipated . So there wasn't much medium meat . But very moist and very tasty thanks KB