Rich G
TVWBB Honor Circle
Easter is one of the few days a year where it's acceptable for me to cook lamb for a meal at which my wife is present (does not like lamb!) 
Since it's her father's favorite, I am usually given the green light to lamb it up!
I procured a couple of boneless legs of New Zealand lamb @ about 4.25lbs each. I butterflied them open, seasoned inside with salt/pepper, then tied them up. Slathered them with a dijon mustard/garlic/rosemary/thyme slather, then dropped them onto the grill at 275°.
I was estimating about 2.5 hours for these to get to 130° internal, but things were moving faster than I like so dropped the temp to 250°. Then I dropped it to 200° to further slow things down. About 10 minutes after that (and 1.5 hours in), I saw lots of billowing smoke coming from the grill. Further inspection showed my grill temp at 148° and dropping, so I suspect the fire got snuffed. I pulled both legs, dropped them in a roasting pan, and popped them in the oven set at 175° (still trying to slow the roll at this point.) I managed to reach 130° internal after about 2.25 hours (so, in the window), pulled them out, tented them and let them rest.
About an hour later, I tossed them in a 500° oven for about 12 minutes to crisp up the exterior:
Sliced them up, and got things on the plate for the hungry looking horde!!
Due to the varied shape and thickness of the roasts, I ended up with a nice mix of medium-rare through medium, which satisfied the guests. I thought the lamb turned out very well. Tender, a bit of that lamb gameyness, and great flavor from the mustard/herb slather. On the side with the lamb we had some sweet potato casserole, Greek style veggie salad (courtesy of Kid #2), and an herby couscous w/dried cranberries (courtesy of my bride.)
A very nice meal, with my whole family around the table (plus some extended family, too!)
Grill on!
Rich
Since it's her father's favorite, I am usually given the green light to lamb it up!I procured a couple of boneless legs of New Zealand lamb @ about 4.25lbs each. I butterflied them open, seasoned inside with salt/pepper, then tied them up. Slathered them with a dijon mustard/garlic/rosemary/thyme slather, then dropped them onto the grill at 275°.
I was estimating about 2.5 hours for these to get to 130° internal, but things were moving faster than I like so dropped the temp to 250°. Then I dropped it to 200° to further slow things down. About 10 minutes after that (and 1.5 hours in), I saw lots of billowing smoke coming from the grill. Further inspection showed my grill temp at 148° and dropping, so I suspect the fire got snuffed. I pulled both legs, dropped them in a roasting pan, and popped them in the oven set at 175° (still trying to slow the roll at this point.) I managed to reach 130° internal after about 2.25 hours (so, in the window), pulled them out, tented them and let them rest.
About an hour later, I tossed them in a 500° oven for about 12 minutes to crisp up the exterior:
Sliced them up, and got things on the plate for the hungry looking horde!!
Due to the varied shape and thickness of the roasts, I ended up with a nice mix of medium-rare through medium, which satisfied the guests. I thought the lamb turned out very well. Tender, a bit of that lamb gameyness, and great flavor from the mustard/herb slather. On the side with the lamb we had some sweet potato casserole, Greek style veggie salad (courtesy of Kid #2), and an herby couscous w/dried cranberries (courtesy of my bride.)
A very nice meal, with my whole family around the table (plus some extended family, too!)
Grill on!
Rich
