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Boneless leg of lamb--direct or indirect

AronAron Posts: 170
edited 4:34AM in EggHead Forum
I have a 2 lb. boneless leg of lamb in my fridge that I plan on cooking tonight (within 2 hours). I plan on using the method from the Wise One's cookbook for balsamic/garlic/rosemary lamb that calls for butterflying the lamb and grilling at 350-400 for 12 mins per side. Any ideas on whether this should be direct or indirect, or direct with a raised grid? Thanks.
Aron

Comments

  • JSlotJSlot Posts: 1,218
    Aron,[p] I do my boneless legs indirect at 350° until they reach 150° in the center. Comes out perfect every time.[p]Good Eggin',
    Jim

  • AronAron Posts: 170
    JSlot,
    Thanks--I did it indirect, a little higher temp (about 375-400) and took it off at 145. It was my best ever by far--had only done them in the oven before. If you have the link to the Wise One's recipe book (on the Naked Whiz's website, among others), It's the first Lamb recipe (pg. 69). Only think I did differently was use hickory for smoking instead of mesquite. Fantastic.

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