Need Leg of Lamb Recipe / Instructions

Dooms-Dave

Tried searching the archives and could not find instructions (time/temp) or recipes for leg of lamb. Got one to cook for Saturday and would appreciate input on how it is best done on the BGE. Information like direct vs. indirect, drip pan or not, etc. would also be appreciated since I have never done this cut before.[p]Thanks in advance.

Cat

Dooms Dave,[p]If it's a bone-in leg, or boned/rolled/tied, I put the lamb on a rack in a small drip pan and set the pan directly on the grill. Dome temp of 350. Roast to an internal temp of 125 for medium rare, and let the meat rest for 20 minutes or so before slicing. A 5-lb. roast will take around 1.5 hours, but let the internal temp be your guide.[p]If you want a tasty brown crust, make a paste of mashed garlic, Dijon mustard, a little soy sauce, olive oil and chopped rosemary. Spread this on the lamb several hours before cooking. [p]Keep the smoke light, if you use it at all; I like sugar maple, and/or a few rosemary sprigs tossed on the coals. [p]Cathy

Trout Bum

Dooms Dave,
Try the link below. I've allways gotten great remarks about this one.
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[ul][li]Leg of Lamb[/ul]