leg of lamb - marinated 4 pounder

Unknown

Help!![p]It's ten o'clock and I've got to serve this beast at 1. Have the BGE fired up but don't know whether to cook directly over the coals or do it indirectly. My recipe says cook at 300 degrees, using apple chips, until done. Seems to me that would call for indirect, but what do I know. How long should this take under each method? Preferences?[p]Thanks for any prompt advice.

fiver29

mamamia,[p]I haven't tried leg of lamb on the egg. If it were me I'd most likely either :[p]1. Cook indirect to reduce flare ups.
2. Cook on a raised grid .... again to reduce flare ups.[p]I'll do a quick search and post if I find anything else that may help.[p]John

fiver29

mamamia,[p]Links (All of which suggest indirect):[p]http://www.biggreenegg.com/recipes/lamb/leg-MPoole.htm[p]http://www.biggreenegg.com/archives/2000/messages/35148.htm[p]http://www.biggreenegg.com/recipes/newRecipes/lamb0234.htm

Unknown

fiver29,[p]Many thanks, Fiver. The evidence points to indirect, which I favored all the time. Looks like I don't have to rush. I'll let you know how it turns out. [p]M'mia

char buddy

mamamia,[p]I know you are in a rush, but one big question. Is it bone in or bone out?[p]If you already have the bone out and you'be got the leg nicely butterflied it will take you less than an hour to cook mr. lamb. [p]If it is bone-in, and you have not started to cook yet; it might be worth the time it takes to bone it now, because leg of lamb cooks pretty fast when you reduce it to a single, flat, sheet of meat. [p]for a butterflied leg of lamb, you just cook that direct at 350-400 for 12-15 mintues a side. [p]Depending upon what you've put in the marinade, it should carmelize nicely, creating a great crut with an excellent, smokey flavor that goes very well with a mint sauce or mint jelly. [p]cb

Unknown

char buddy,[p]Thanks, Char. The bone is out, but I have the leg tied up like a roast. Have it on at 300 with a cast iron drip pan and it's up to 90 degrees with 45 minutes left till the guests arrive. I think I'll be fine. [p]M'mia

Drivr

mamamia,
I did a small boneless leg of lamb today, marinated all night in Balsamic vinigar, olive oil, rosemary, fresh cracked black pepper and garlic. I untied it so that it was laid out and cooked it indirect at 350° until an internal temp of 135° in the thickest part. After letting it sit this gave me a close to well done in the thinner parts for those who dont like the red meat and a medium in the thickest parts. It came out great, and I forgot to get pictures.

Unknown

mamamia,[p]I used the Moroccan Lamb marinade from the little BGE cookbook. Mixed the marinade with some of the drippings and red wine and came up with a super sauce. Brought the leg off at 145 which turned out a tad too done but it was very tender and moist. All in all, a great culinary experience. Thanks for the help to all.[p]M'mia

Unknown

char buddy,
Followed your recipe, 12 minutes per side at 400 degrees for butterflied leg, marinated in olive oil, balsamic, some red wine vinegar, lots of garlic, and rosemary. Did it direct.
Way better than rolled and roasting. I will always do leg of lamb this way. Incredibly juicy. When I checked the tem at the end, I pulled out the thermometer, and juice actually shot out 2 inches in a stream from the hole.

Mike in MN

mamamia,
Did one myself today...bone out. Instead of leaving the leg butterflied, I made the mistake of tying it up with butchers string and cooking it as a round roast. I cooked it at 350-370 for about 1.5 hours.....it was pulled at 143, and wrapped in foil and transported to moms for lunch...I was late. It took longer than I had figured to cook. But, it was good, so that's what matters![p]Next time we will leave it untrussed.[p]Mike in MN

char buddy

WooWoo,[p]wished i could've been there for a taste of that extra juicy leg o'lamb.[p]You coming to the fest?[p]cb