Yesterday I did a boneless leg of lamb that turned out WAY better than I thought it would. Since there aren’t as many posts about doing lamb as there are about other meats I thought I’d give some details about the cook in case anyone else is thinking about trying it.
It was a boneless leg. One of those New Zealand ones from Sam’s Club, a little over 4 pounds. The day before I took it out of that string bag they put them in and rubbed it with chopped mint, rosemary, thyme and garlic. Then I tied it back together with butchers twine and wrapped it in plastic.
Setup for the cook was the SnS in the Weber. 15 KBB coals lit, dumped in one corner and added about 60 more unlit. Water reservoir filled. No smoking wood. I let the temp rise to about 200 and put on the meat. At this point all of my vents were still open and I decided to leave them open for a while since I was a bit rushed for time. I figured as long as my cooking temp didn’t get too high I could live with it. Actually in about an hour it reached 280 so I closed down the vents just a bit an brought the temp back to about 250. When the internal temp reached 120 (about 2 hours in) I shut the vents down more to give it a final slow rise up to the final temp. At this point I took a peak and realized I wasn’t going to have to do a final sear because the color was already just about perfect.
I prefer lamb on the medium side rather than medium rare so I took the internal temp up to 138 and then took it off the grill. That was about 2 1/2 hours in. I made a board sauce of the same herbs and garlic that I used for the rub along with olive oil and balsamic vinegar. The lamb was terrific! Great flavor, just the right amount of smoke. I had just enough time to grab one picture so it isn’t the best but you get the idea. Cheers!
It was a boneless leg. One of those New Zealand ones from Sam’s Club, a little over 4 pounds. The day before I took it out of that string bag they put them in and rubbed it with chopped mint, rosemary, thyme and garlic. Then I tied it back together with butchers twine and wrapped it in plastic.
Setup for the cook was the SnS in the Weber. 15 KBB coals lit, dumped in one corner and added about 60 more unlit. Water reservoir filled. No smoking wood. I let the temp rise to about 200 and put on the meat. At this point all of my vents were still open and I decided to leave them open for a while since I was a bit rushed for time. I figured as long as my cooking temp didn’t get too high I could live with it. Actually in about an hour it reached 280 so I closed down the vents just a bit an brought the temp back to about 250. When the internal temp reached 120 (about 2 hours in) I shut the vents down more to give it a final slow rise up to the final temp. At this point I took a peak and realized I wasn’t going to have to do a final sear because the color was already just about perfect.
I prefer lamb on the medium side rather than medium rare so I took the internal temp up to 138 and then took it off the grill. That was about 2 1/2 hours in. I made a board sauce of the same herbs and garlic that I used for the rub along with olive oil and balsamic vinegar. The lamb was terrific! Great flavor, just the right amount of smoke. I had just enough time to grab one picture so it isn’t the best but you get the idea. Cheers!
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