Slow Roasted Boneless Leg of Lamb

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This posting is essentially about technique.  For Easter dinner I roasted a 5 lb. boneless leg of lamb in a MasterBuilt electric box smoker at 200 degrees for about 3 hours until the internal temperature was 125 degrees.  I then allowed it to rest tented in foil for 15 minutes while I heated the broiler.  The lamb was then broiled for a few minutes until the surface had a nice crust.  Then it was sliced and served.

The virtue of cooking this way (a reverse sear)  is that the lamb was evenly medium-rare (tender and juicy) throughout because of the low temperature roasting, while it still had a nice crust from the broiler.

The next time I do this I may cook it to around 128 degrees to be just a little more done.



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