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Boneless leg of Lamb Need a little help

Unknown
Unknown
edited November -0001 in EggHead Forum
Need a little help. My wife bought a 6 lb. boneless lamb at Costco. I marinated with EVOO, garlic, lemon juice, kosher salt, oregano and DP Red eye express. Put the netting back on and vacuum sealed in the fridge overnight. Questions - raised grill at 350?? indirect or direct?? do I need to turn?? I think I should keep the netting on??? Sear or no sear - that's the question????? Thanks for any help out there and enjoy the holiday!!!!!
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Comments

  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    mjk,
    i did one about that size last tuesday night. . .[p]after marinading, i kept it in the netting, seared it in my small direct at around 500 degrees for about 5 minutes, turning every minute or so. .. then into the large indirect on grid over inverted plate setter at 325 for about 1 more hour (they cook pretty fast, keep an eye on the temps), it was actually done a good 1 1/2 hours before dinner time, but i triple wrapped it in aluminum foil and stuck it in my microwave to wait. .. when i unwrapped it and sliced it, i poured all the juices from the foil back over it. ..it was great. ..[p]HTH.. ..[p]happy easter,[p]max
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  • Unknown
    Unknown
    mad max beyond eggdome,
    Thanks - I'll give it a try
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  • terrafirmay
    terrafirmay Posts: 83
    mjk,
    Max is a great cook and I hate to offer another method but . . . I take the netting off my Costco boneless leg of lamb, open it, wash off the blood, remove as much fat as I can (it has a strong flavor,) pound it a bit with my hand to get a nearly even thickness, and grill it flat at 425 for less than an hour. There are lots of ways to flavor it: we like garlic and ginger.
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