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As you all probably know, my camera took a crap and I lost the pictures of the whole process of this cook, so I'll try to 'splain it the best I can.
I started out with a semi-boneless leg, a little over 5 pounds. I trimmed it up a bit, then I mixed up a marinade (see below) and let it get happy for about 6 to 7 hours (overnight would have been better...).
I fired up the Weber Performer with lump and pecan chunks, offset to one side. I placed a 1/2 size aluminum pan with about an inch of water under the lamb. Once the temp settled in at 350-375, I placed the lamb over the pan and let it do its thing, flipping it once. When the internal got to 130, I removed it from the grates, covered it and let it sit for about 20 minutes.
Also, I had coated two Yukon golden potatoes with EVOO, CBP, and salt, foiled them, and had them next to the coals while the lamb was cooking. Then, while the lamb was resting, I placed some asparagus on the grates, seasoned with EVOO and Mad Hunky, and kept turning them until done.
Everything was freakin' awesome!
Sure wish I had pix... 
Marinade Recipe:
1/2 cup orange juice
1 cup dry white wine
2 tbs olive oil
4 cloves minced garlic
1 tbs dried rosemary (less if using fresh)
1 tbs dried thyme (less if using fresh)
1 tsp CBP
1 tsp kosher salt
2 scallions - chopped
Mix in a food processor until thoroughly mixed. Place lamb in a zip-loc bag and pour mixture over it. Knead the bag, rubbing the mix into the meat, and forcing the air out. Seal and place overnight in the fridge, turning the bag periodically.
I started out with a semi-boneless leg, a little over 5 pounds. I trimmed it up a bit, then I mixed up a marinade (see below) and let it get happy for about 6 to 7 hours (overnight would have been better...).
I fired up the Weber Performer with lump and pecan chunks, offset to one side. I placed a 1/2 size aluminum pan with about an inch of water under the lamb. Once the temp settled in at 350-375, I placed the lamb over the pan and let it do its thing, flipping it once. When the internal got to 130, I removed it from the grates, covered it and let it sit for about 20 minutes.
Also, I had coated two Yukon golden potatoes with EVOO, CBP, and salt, foiled them, and had them next to the coals while the lamb was cooking. Then, while the lamb was resting, I placed some asparagus on the grates, seasoned with EVOO and Mad Hunky, and kept turning them until done.
Everything was freakin' awesome!
Sure wish I had pix... Marinade Recipe:
1/2 cup orange juice
1 cup dry white wine
2 tbs olive oil
4 cloves minced garlic
1 tbs dried rosemary (less if using fresh)
1 tbs dried thyme (less if using fresh)
1 tsp CBP
1 tsp kosher salt
2 scallions - chopped
Mix in a food processor until thoroughly mixed. Place lamb in a zip-loc bag and pour mixture over it. Knead the bag, rubbing the mix into the meat, and forcing the air out. Seal and place overnight in the fridge, turning the bag periodically.
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