Any ideas for leg-o-lamb?

DaytonEgger

I bought a boneless leg of lamb roast the other day, and wondered if anyone knew what might be a good way to cook it. It is around 2.5 pounds, and tied up as a roast in netting. I am pretty sure that it is from the sirloin end, not the shank end.[p]TIA,
Scott

bobbyb

DaytonEgger,
Here's one by alton brown that I think is pretty good.
Do it indirect 325-350 and I pull at 130 deg.
Bob
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Silence of the Leg O' Lamb Recipe courtesy Alton Brown
Show: Good Eats
Episode: Grill Seekers [p] Prep Time: 45 minutes
Cook Time: 1 hour
Yield: 6 servings [p]1 sirloin end leg of lamb, boned, and trussed
Paste:
4 cloves garlic
8 fresh mint leaves
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper
5 tablespoons strong mustard, such as Dijon
2 tablespoons canola oil
2 sprigs fresh rosemary[p]
Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar,
salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of
the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts
(1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with
gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the
lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot
grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After
20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into
the roast and continue to grill until it reaches an internal temperature of 135 degrees,
about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from
the roast. Cover with foil and rest it for 15 minutes before serving.[p]

DaytonEgger

bobbyb,[p]Thanks, this looks perfect. I think I saw this episode--I remember the roemary on the coals. Anyone ever do this?[p]I'll post pictures if I can remember.