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.