Semi-Boneless Leg 'O Lamb

FlaParrotHead

Was just handed a 4 lb leg of lamb (semi-boneless) for the BGE tonight. Am going to dry rub it with something or other and put it in the V-Rack over a drip pan at about 350 - UNLESS anyone has any other quick and easy ideas for the cook.[p]Since everything tastes great on the 'egg - i never really worry about what or how any longer.[p]At 4 pounds - any idea of the time to get it up to med-rare (145-150 temp range) . . [p]Thanks -b

JJ

FlaParrotHead,
Cooking at 350º, I use 20 min per pd as a rule of thumb. Works for me.

EdF

FlaParrotHead,[p]I used this recipe from the BGE Forum Cookbook a couple weeks ago, and it came out awesome. Since you want to do it today, just marinate for a couple hours at room temp.[p]This will give you a selection of different doneness, depending on the thickness at any point. Since you're likely to have leftovers, store the rare parts (if that's not what you like) and reheat in an oven for another great meal.[p]- Ed[p]Balsamic/Garlic/Rosemary Lamb Submitted by: Mike Poole Ingredients:
� 1 Large leg of lamb. Butterflied and trimmed of excess fat � 2 Large sprigs of fresh rosemary �
� Cup Olive Oil
� 4 peeled and crushed garlic cloves �
� Cup Balsamic Vinegar � Freshly Ground Pepper
� Mesquite wood chips - soaked 30 minutes before use [p]Directions: [p]The Marinade
� Remove leaves and from the Rosemary and chop lightly.
� In a large bowl combine olive oil, balsamic vinegar, garlic, fresh rosemary, and several turns of a pepper mill. � Whisk together and pour into a large plastic ziploc bag.
� Place the lamb in the bag and work the marinade in thoroughly.
� Marinate for several hours at room temp or overnight in the refrigerator. [p]The Cooking
� Build a fire in the Big Green Egg allow it to stabilize around 350-400�.
� Add the mesquite chips.
� Grill lamb for 12 minutes, turn and grill another 12 minutes on the other side. Resist the urge to peek before turning.
� Check temp with a fast reading thermometer in the thickest part of the leg (135-140 F is medium rare).
� Let rest for about 10 minutes after cooking and carve across the grain.
� Serve with a full-flavored red wine (we had this with a wonderful Gigondas), grilled potatoes and a big salad.