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

The herbs and oil mixture

Marinating all day

The finished Leg!