Asking For a Good Leg of Lamb Recipe

Unknown

I bought a whole leg of lamb the other day to have
for Christmas dinner.
Can anyone tell me how to cook it on the EGG, like
what temperature, how long, etc.
I would like to cook it with the bone in.
Thanks.

mollyshark

JohnR,[p]I usually debone, but here's a bone in from someone here that's tasty:[p]Make a paste of mashed garlic, Dijon mustard, a little soy sauce, olive oil and chopped rosemary. Spread this on the lamb several hours before cooking (wrap it in saran or something..it's messy). [p]Cook on a rack over a drip pan at 350 dome to get internal temp of 125 for rare or wherever you like it. Let it sit for 20 mins or so before cutting. Estimate 5 lb roast at 1.5 hours, but this is not exact, of course![p]With a de-boned lamb, flatten it out a little and make a paste from: 3 Tbs Flour • 2 Tbs Olive Oil • 1 Tbs Salt • 2 Clove Crushed Garlic • ½ tsp Ginger • ½ tsp Sage • ½ tsp Marjorm • ½ tsp Pepper • ½ tsp Thyme [p]Spread half the paste inside the roast, roll up, and tie. Spread the other half outside the roast and wrap it up and let it sit for a few hours. 350 dome until it hits where you like over a drip pan. Some people do this direct, some indirect with plate setter. I keep dropping plate setters so I do most things direct these days![p]mShark