It will (on a Genesis anyway) I've done it and it's wonderful. I will be
doing rack of lamb with a morrocan flavor twist this easter on the genesis.
LArry
"Kent" > wrote in message
...
>I cook a lot of whole bone in leg of lambs over charcoal. I think lamb
>should be medium rare, at absolute most, 125F near the bone, before you
>rest the roast to equilibrate the internal temp.
> I always cook on the grill, very hot indirect, over the 22" Weber, and
> after surface browning occurs, turning the heat down a bit so more even
> roasting occurs. I never feel the need for the rotisserie with lamb done
> this way.
> I would worry that using the rotisserie over gas. It may not give you
> enough surface heat to brown the lamb to seal in juices to the point you
> need to to retain moisture.
> Kent
> "SonoranDude" > wrote in message
> ...
>> Mom wants me to cook a leg of lamb at their home Sunday. Found a good
>> start
>> on the virtualweberbullet but I'm don't want to lug my bullet over to the
>> house. Dad has a very nice built in gas grill with a back rotiseree
>> burner.
>>
>> Can you help me out? Would like a sure fire rub/marinade and tips on the
>> heat and temp for juicy med-rare. Suggestion on a little smoke would be
>> good
>> if you think it warrants. What is the best way to smoke on a gas grill?
>> Foil
>> and chips?
>>
>> Thanks in advance!
>> Brad
>>
>>
>>
>>
>>
>>
>
>