Butterflied leg of lamb: does sear & dwell work?

Prof Dan · November 2002

I do my steaks "sear and dwell": 3 min on a side at 500, dwell [vents shut] for 4 more -- total 10 min. Phenomenally tender. [Watch out when you open the grill after the dwell, though -- sure-fire backdraft, so to speak].[p]But has anyone tried this with a butterflied leg of lamb? You can trim it and slice it so it lays flat on the grill, pretty much like a steak. So the steak trick should work for lamb, right?[p]I may try it tonight -- I will preheat the dome to 500 for while [to heat the ceramic for the dwell]. Then probably 5 min on a side, dwell 10, for a total of 20 min and then check it with a probe. 135 to 150 is my goal. (I think.)[p]Your collective advice, as always, is greatly appreciated!

Marvin · November 2002

Prof Dan,
It works fine, but I wouldn't go past 135. Let it rest 15 min., then slice.

Unknown · November 2002

Prof Dan,
How did that lamb work out for you? We are going to try one on Thursday, still looking for any tips that we can find.
[/b]

Butterflied leg of lamb: does sear & dwell work?

Comments

Categories