Leg of lamb, today's dinner

A nice piece of meat. Bought the lamb from Buffalo Gal as part of a larger mid-winter order when they had a special on ground bison, and winter temps made shipping inexpensive and safe. I used a marinade from Spice Trekkers. The blended ingredients were quite thick, almost paste like. I added a couple of cloves of garlic to their recipe. Had enough time for a 12 hour marinade.

Got the Egg to 300F dome, indirect, raised, some cherry wood. Shook off some of the excess marinade, but there was still a thick coating. Let the dome rise to 350F, and at about 2 hours the meat IT was around 140F at the center.

The marinade coating smelled delicious, but I was afraid it was burnt. Not the case. Some of the onion was caramelized, but a lot of was just nice and gooey. Hard to figure out where to start the slicing, given the thick black sauce, so sort of hacked into the piece.

Tender, very little burnt taste, mostly a lemon flavor, with some saltiness from the capers, hints of mustard and garlic. Served w. some sugar snap peas & a few lemon wedges.