This is the first lamb roast I have done on my BGE. I'm not sure what took me so long to get around to it, but my Mother's birthday was a good excuse. Lamb is her favorite meat. The recipe from Grill It!
smoke roasted the lamb. This is smoking done, not low & slow, but at a higher temperature. One of the advantages of my BGE is I can add smoke equally well at low and high temperatures. My gas grill could add a hint or touch of smoke at normal grilling temps, but the Egg allows me to add as much as I wan't. This recipe included a sweet & hot relish that gets made while the lamb is cooking. In addition to the lamb and relish I also made GRILLED ASPARAGUS w/ BALSAMIC SYRUP
as side dishes. As for the lamb I used a Maverick ET-732 to monitor the meat temperatures. I normally cook lamb to rare or medium rare. My dad is traditionally not a lamb lover, but I have gotten him to eat the lamb dishes I make. I've found he tends to prefer the lamb when I cook it to medium.. So for this roast I cooked it to an internal temperature of 134 degrees. At 400 degrees indirect this took 1:45. The lamb rested for 15 minutes and was carved out.. Everyone loved the lamb, specifically mentioning the smoke flavor from the Jack Daniels Oak chips I used. The lamb was moist on the inside & had nice flavor. The surprise to me was the Sweet & Hot Apricot Relish. It used more red pepper flakes than most similar recipes I've made and the end product, while sweet, was also hotter than I imagined. To my great surprise, my dad who supposedly doesn't like lamb and doesn't like spicy food ate the most lamb & apricot relish.