Leg of Lamb

This is my first attempt at cooking Leg of Lamb on the BGE. Cooking is done with indirect heat.

Marination:

• 2 cups of Yogurt
• 2 tblspoon Rosemary
• 1 tblspoon Coarse Grain Black Pepper
• 1 tblspoon Salt
• 1/2 cup olive oil

Mix all the ingredients and rub it all over the leg of lamb. let it sit in the refrigerator overnight. Using butcher strings, tie the leg of lamb and squeeze 8-10 cloves of garlic around. sprinkle some more rosemary and black pepper around.

Cooking:

Set the BGE 375 Indirect heat. Place a drip pan with some apple juice (1 cup) over the place setter. Cook until internal temperature is 140F for medium rare (if you like some pinkness in the middle) or 150F for well done (I like my meat well done). here is the finished product :)