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This is the second attempt at cooking a Leg of Lamb on the BGE.  My first try was a moderate success, this one was an absolute success.  I had a slightly larger leg this time so I adjusted the temperature and cooking times to reflect this.  I also bought an electronic temperature monitor recently that has greatly improved my cooking.  This time I made a wet rub that I marinated the meat in all day.  Searing was by reverse method at the end and resulted in perfect crisp edges.  The key is to slit a criss cross pattern in the meat so the marinade gets the most surface area and then the edges get charred in the end.  The meat was 140 F internal temperature when I started to sear.  The results were medium cooked, slightly pink morsels of really juicy meat with crispy edges intermixed.  I served Cabernet Sauvignon, some steamed green beans and a side salad with gorgonzola and aged balsamic dressing.

  1. Leg of Lamb, 5-6 pounds bone in
  2. 10 or more Garlic cloves
  3. 1 Tablespoon Sage
  4. 1 Tablespoon Thyme
  5. 1 Teaspoon Parsley
  6. 1/4 cup olive oil
  7. 1/4 cup lemon juice
  8. 1 Teaspoon Salt
  9. 1 Tablespoon Black Pepper

The units are not exact, nor do you have to use dried herbs, fresh would actually be better.  Put all the ingredients into a food processor and blend until you have a smooth paste.  Adjust the Olive oil and Lemon juice to achieve a thick consistency so it can stick to the meat.  Rinse and pat dry the leg of Lamb and cut slits in the meat in a criss cross pattern, about 1/4 inch deep.  Cover the meat in the rub and let sit all day.  I left it in a cool oven, out of the way which allowed the meat to reach room temperature before cooking.  I set the BGE up for an indirect heat and placed a tray of water on top of the setter to catch drippings and provide extra moisture.  I only put three chunks of hardwood for a minimal smoke addition.  Temperature was regulated at around 275F.  My remote temperature probes were inserted and the meat was laid on the grill for about 2 hours, I flipped it over half way.  When internal was 140 I removed the meat, removed the setter and opened the vents.  When the BGE registered 650F I placed the leg back on the grate and reverse seared each side for about 2-3 minutes until there were some nice charred edges.  Tenting the meat for 15 minutes allowed it to stabilize and then I carved it up into bite sized pieces.  Yum…

Criss cross slitting of the Lamb

Criss cross slitting of the Lamb

The herbs and oil mixture

The herbs and oil mixture

Marinating all day

Marinating all day

The finished Leg!

The finished Leg!