Butterflied leg of lamb: does sear & dwell work?

Prof Dan

I do my steaks "sear and dwell": 3 min on a side at 500, dwell [vents shut] for 4 more -- total 10 min. Phenomenally tender. [Watch out when you open the grill after the dwell, though -- sure-fire backdraft, so to speak].[p]But has anyone tried this with a butterflied leg of lamb? You can trim it and slice it so it lays flat on the grill, pretty much like a steak. So the steak trick should work for lamb, right?[p]I may try it tonight -- I will preheat the dome to 500 for while [to heat the ceramic for the dwell]. Then probably 5 min on a side, dwell 10, for a total of 20 min and then check it with a probe. 135 to 150 is my goal. (I think.)[p]Your collective advice, as always, is greatly appreciated!

Marvin

Prof Dan,
It works fine, but I wouldn't go past 135. Let it rest 15 min., then slice.

Unknown

Prof Dan,
How did that lamb work out for you? We are going to try one on Thursday, still looking for any tips that we can find.
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