Well I went with an online standard meat chart and cooked it to 150 IT. I seared it under the IR burner in the oven at around 550 with a little olive oil. Gave it a nice cripsy texture then I applied wet/dry rub of fresh basil, rosemary, onion, garlic and a few other items. Basically I just put everything in the food processor and a little olive oil until it makes a paste and smear that over the lamb.
I used both coal and lump, but put it on the weber and cooked it indirectly since the lump did burn pretty hot. I will probably not use lump next time. I think it cooked for almost 2 hours. Let it rest and made a cranberry chutney with a little 5 spice and a sprig of rosemary. I can't recall the wine I paired it with, but she made a apricot / pineapple couse couse (not sure of the spelling) some brazed fingerling potatoes and brown sugar glazed carrots. It was great, but I think I should have taken it up to 150 as the center portion was a bit on the rear side. I personally don't care for lamb much, but she loves it and always manages to sneak a leg in the freezer when i'm not looking lol.
