The last few years we've enjoyed boneless leg of lamb roasts done on the MAK, so it was requested this year by the Mrs. Being a smart man, I said, "Yes dear!"
My favorite way to treat a lamb roast is a simple rub down with some spicy brown mustard, then a liberal sprinkling of salt, course black pepper and dried or fresh rosemary.
On the MAK at 275° for the first hour or so, along with some bacon strips on the upper rack to partially cook for later use.
After 30 minutes the bacon was removed. Already looking and smelling good!
The temp was bumped up to 375° and we added some bacon-wrapped asparagus for the last thirty minutes or so.
Done! The roast was taken off at an I.T. of 135° to rest for about 20 minutes.
Sliced.
Plated. YUM! I had a salad, while the rest of the family had a rice dish (keepin' it low-carb).
