Leg of Lamb on the egger

Unknown

Does anyone have any good recipes or suggestions on how to cook a boneless leg o lamb? This will be my first leg o lamb cooked on the BGE. Thanks in advance for the responses.[p]Happy Easter.

Unknown

Chas,[p]I used the following recipe from Food TV (Good Eats) a few weeks ago. I thought it was very good and would use it again.
CB[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.
[ul][li]Silence of the Leg O Lamb[/ul]

Wise One

CB, curious as to what temp you wound up cooking it at? It sounds like about 350-425 or so but I've gotten spoiled by not having to wait for my coals to "gray" over

Prof Dan

Chas,[p]The posted recipes for butterflied boneless leg of lamb are great. Basically, it's an herb/garlic marinade. Then get your Egg to 350. It's 12 minutes on a side, let it rest a bit, and slice. Easy.