I like to both stuff them and sometimes not.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=626840&catid=1
Lamb, Leg, Boneless, Stuffed, Richard Fl
INGREDIENTS:
1 3 1/2-5 Lbs Boneless Leg of Lamb
5-6 Pieces Bacon
Salt/Pepper to taste
2-3 Twigs Fresh Rosemary
Stuffing
1 Pkg Spinach
Garlic, Minced
Olive Oil
Ricotta or Cottage Cheese
Capicola sliced thinly
Mango Chutney
Pignole nuts
2-4 Pieces Apple or Guava Wood for smoking
Marinade
1 cup Italian Salad Dressing
4-6 Cloves Garlic, Whole
1/3 cup Sweet or Red Onion,
Diced 1/3 cup Rosemary, Fresh Leaves
1 Tbs Black Pepper, Fresh Ground
1 pinch Sea Salt
1/4 cup Balsamic Vinegar
1 Lemon, Juice
Fresh Mint leaves, ( Optional )
1/4 cup Soy Sauce, ( Optional )
Preparation:
1Insert several pieces of whole garlic into the exterior of the meat. Marinate the leg of lamb 4-6 hours in the refrigerator. Never more than 24 hours as the lemon juice will cook the meat and make it tough when cooked.2
Sauté the spinach with minced garlic in olive oil., drain and press liquid out.3
In the open pocket layer the various ingredients, cheese on bottom, pignole nuts, mango chutney, spinach, capicola.4Tie with 4-5 pieces of butcher twine. Place in a "V" rack and layer the bacon on top. Add the rosemary twigs on top of the bacon.Cooking:1
Get BGE set up indirect, plate setter legs up, drip pan, 350°F. Add smoking wood2
Cook for 1 1/2 -2 hours, looking for an internal temperature of 140°F3Let rest 15-20 minutes as the temperature will creep up 5°F or so.MarinadePreparation:1Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.2This works well for lamb kabobs, legs, rack or shoulders and shanks.3Soy sauce may be added for optional flavor.,4If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.5Save the rosemary twigs for smoke! Recipe TypeMain Dish, Meat Recipe Source
Source: BGE Forum, Richard Fl, 2007/08/31