Leg of Lamb

Unknown

Hey folks I need a little help. I,ve just about every thing on the old egg but never have tackled a leg of lamb, so heres what I got. I have a 5lb boneless leg og lamb wrapped in the net stuff. Any ideas on how to cook this thing and any good sides to go with it. We dont really do much lamb here in Arkansas so I,m not sure what to do with it. Thanks for any help.
Scott

stike

smokeapig,
check the recipe section, there are a number of good recipes for boneless leg of lamb.[p]must say, though, when i try something new, i try to pick a classic recipe. for me, it establishes a baseline. after that, sure, i might marinade like crazy, but out of the gate, i stick with keeping it simple.[p]garlic/rosemary/kosher saly/cracked pepper... it allows the flavor of the lamb to show through.[p]check any decent cookbook for temps/times, they'll be the same on the egg (if you roast). otherwise, grill away.[p]i like to roast because lamb is a bit delicate, and i can monitor the internal temp (140 will be medium/rare) better. cooking lamb beyond 140 is sacrilege!![p]you'll have plenty that's crispy and more cooked for those that want it that way, and a nice red/pink interior.[p]did a bone-in leg of lamb for easter (as always), and it gets wiped out by all sorts of folks who might otherwise be wimpy about lamb. their stomachs win every time.

The Naked Whiz

stike,
I'd add that leg of lamb is pretty forgiving. Even if you do cook it a bit higher than you want, it should still be moist and tender.[p]TNW