Butterflied leg of lamb
I picked one up at Costco yesterday. I've cut all the fat and silverskin off and rubbed i with an olive oil / rosemary / garlic / s&P marinade and it's vacusucked and sitting in the fridge. I think I'm going to tie it back into a roast and cook it offset on the kettle. It's a 5 pounder. I'm going to shoot for about 250 or 275 and look to hit around 140-145 finished after a 30 min. cooler rest. Can you give me a clue how long I should plan for on the grill? Should I do a reverse sear? Am I making a mistake not using the WSM? Any thoughts or suggestions are appreciated. Mmmm lamb. TIA
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