Leg of Lamb/First try

I did a lot of research including the Archives here. Thanks to all who have posted in the past. Want to relate what I did and how it turned out. I had a 4 lb boneless leg of lamb (first time to cook lamb). Recipe came from a New Zealand friend. I trimmed most of the fat and stuffed slices of garlic cloves every inch or so. I made a paste of softened Irish butter plus equal parts of dried oregano, marjoram and thyme. I rubbed the lamb thoroughly with this paste and placed in frig overnight. I toothpicked several strips of Applewood smoked bacon on top. I prepared the Egg with the plate setter in place, put the lamb in a V-rack, over a drip pan, on a bed of fresh rosemary, covering in with rosemary and cooked at 350 deg. for about an hour, until internal temp reached 135 deg. I let it rest, covered in foil for 10-15 min. We served it with roasted new potatoes and English peas, and a good wine. Wonderful Meal!

The left-overs were as good, if not better than the first meal!

Thanks again to those who put info about lamb in this message board. It was very helpful!