Other Boneless Lamb Leg

[navydroid]

5.23 lb Boneless Lamb Leg.

Recipe:
Remove the netting.
Brush with extra virgin olive oil.
Rub seasonings all over.
Form back into a roast shape.
Tie up with butcher's twine to hold form.
Wrap with plastic wrap and put in fridge for 3 to 4 hours.
Take roast out of fridge and let it come to room temp before putting on Rec Tec.
Bring Rec Tec up to 275.
Put roast on at 275 and cook for 2.5 to 3 hours basting every hour until internal temp is 140 to 145.
Mine went the full 3 hours.
I took mine off, wrapped, and let rest for approx 30 minutes.

Dry Rub
2 Tablespoons Fresh Rosemary (chopped fine)
1 Tablespoon Fresh Thyme (chopped fine)
5-6 Cloves Fresh Garlic (minced)
2 Tablespoons Course Kosher Salt
1 Tablespoon Course Ground Black Pepper

Baste
1 cup Red Wine Vinegar
½ cup Vegetable Oil
1 tsp Kosher Salt
½ tsp Course Ground Black Pepper
½ tsp Chopped Rosemary
½ tsp Chopped Thyme
2 cloves of minced Garlic

 

[Mike]

I've never cooked lamb before, but I can see this being on my list very soon!

 

[BradentonSmoke]

Yeah buddy, this is going on my short list... gonna happen REAL soon... like as soon as I get my grill out of the box and ready to go! Thanks for sharing.

 

[PKelly]

5.23 lb Boneless Lamb Leg.

Recipe:
Remove the netting.
Brush with extra virgin olive oil.
Rub seasonings all over.
Form back into a roast shape.
Tie up with butcher's twine to hold form.
Wrap with plastic wrap and put in fridge for 3 to 4 hours.
Take roast out of fridge and let it come to room temp before putting on Rec Tec.
Bring Rec Tec up to 275.
Put roast on at 275 and cook for 2.5 to 3 hours basting every hour until internal temp is 140 to 145.
Mine went the full 3 hours.
I took mine off, wrapped, and let rest for approx 30 minutes.

Dry Rub
2 Tablespoons Fresh Rosemary (chopped fine)
1 Tablespoon Fresh Thyme (chopped fine)
5-6 Cloves Fresh Garlic (minced)
2 Tablespoons Course Kosher Salt
1 Tablespoon Course Ground Black Pepper

Baste
1 cup Red Wine Vinegar
½ cup Vegetable Oil
1 tsp Kosher Salt
½ tsp Course Ground Black Pepper
½ tsp Chopped Rosemary
½ tsp Chopped Thyme
2 cloves of minced GarlicView attachment 30View attachment 31

That looks fantastic. I will be trying it soon.

 

[Jim6820]

I regularly do boneless leg of lamb on the RT-340 and, even though I had never seen the OP’s recipe, it is very similar to how I do it. And, the results are always great.