Photo by Mary Cressler/Vindulge
You can find the original recipe first published on Vindulge. Used with permission.
Set the EGG for indirect cooking/smoking, at 250°F/121°C, using fruit wood like apple or cherry chips
In a bowl, combine and mix the dried spices. Coat the lamb roast with olive oil and liberally apply the dry rub on the entire roast. Smoke the lamb for up to two hours, or until the internal temperature of the lamb reaches 115 – 120°F/46°-49°C. Increase the heat of the EGG to 400°F. Continue roasting the lamb until the internal temperature of the lamb reaches 135°-140°F/57°-60°C or medium rare, or your desired finishing temperature. This should take about 20 additional minutes.
Remove the lamb from the EGG and let sit loosely tented in foil for 20 minutes. This will allow carry-over cooking to occur and allow the juices to settle and be absorbed back into the cells of the roast. Drizzle with some of the butter garlic sauce before serving.
Garlic Wine Butter Sauce Instructions
Start with olive oil and garlic in a saucepan on low-medium heat. If the pan is too hot it will quickly char the garlic, so start the heat low. The intent is to gently soften the garlic for 2 – 3 minutes. Add wine and slightly increase the heat to bring it to a simmer. Simmer for 1 minute, then add the butter. Let the butter melt and combine it with the wine. Add herbs, salt, and red chili pepper flakes and remove from heat. Stir to combine. Serve warm over the sliced lamb.
Note: If you are using a boneless lamb, be sure to follow instructions but plan less time. A boneless leg of lamb will cook faster. If the roast is done early due to the size, then you can store it in a cooler (with no ice) wrapped for up to 4 hours and it will stay warm.