I'd do it like you would a roast beef. Smoke to a bit below your desired temp, sear to get a nice crust, then rest for 10-20 minutes before you slice. No need to overcook lamb, it is great rare or medium rare.
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LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens
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