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.
- Leg of Lamb, 5-6 pounds bone in
- 10 or more Garlic cloves
- 1 Tablespoon Sage
- 1 Tablespoon Thyme
- 1 Teaspoon Parsley
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 Teaspoon Salt
- 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!
