Greek style leg of lamb

Cooked a leg of lamb last night that came out delicious! This was my first on the egg.

I had a 3 lb butterflied, boneless leg of lamb that I marinated it lemon juice & zest (from my neighbor's tree), fresh oregano, thyme & rosemary (from my garden), 3 cloves of garlic, olive oil, salt & pepper. Put in the fridge covered w/plastic wrap for 3 or 4 hours, turning every 1/2 hour or so.



Zippi (named after Greg Zipadelli, crew chief for Tony Stewart)enjoyed some raw lamb.


Put on my BGE at 400 direct for approximately 45 minutes, turning every 15 minutes basting with leftover marinade.



Came out a little too done for me, but very tender and GREAT flavor. My insta-read thermometer does not seem to be working, time to get a new one, went from 69 to 150 in less than 15 minutes! Served with roasted potatoes with red onion, garlic, EVOO & rosemary and a greek salad with a vinagrette made with the same herbs as in the marinade. Also made a slather for the lamb with garlic, fresh mint, thai basil, dijon, brown sugar and red wine vinegar. Really YUM.