We received the following e-mail from Jack this morning:
"Thanksgiving Experiment: Getting ready to gather up all the ingredients for this experiment today. I will be grilling/smoking a 4-7 lb. boneless leg of lamb on my outdoor grill. I am creating a paste that includes: 2 cups olive oil Seasoned Salt Fresh Garlic (6 cloves) 3 oz. fresh lemon juice 2 Tbl. Oregano 2 Tbl. Thyme 2 Tbl. Rosemary ??? Barbeque Dry Rub (not sure yet; to taste!) 1 Tbl Worcestershire Plan on rubbing on the paste and placing in a plastic bag for several hours. Roll and tie the lamb roast Grill lamb roast on all side to create a bark over hickory charcoal Indirect cook the roast and app. 250; hoping the hickory will add a smoky flavor Taking it off at app. 140; which I hope is app. 2 hours; Probably roll up in aluminum foil after about 10 minutes to help hold in juices/flavor Serving with an Australian Shiraz Thanksgiving, because of the number of people and food we will have at the house, is a great time to experiment dont you think. Ill keep everyone informed and take some pictures. Pray for me!!! (and our guests)"
Our instinct was to halve the olive oil--too much for one roast--and adjust the acid (lemon juice) downward to achieve balance with the reduced oil. Other flavors sounded spot-on. The cooking time seemed a tad long, so we suggested Jack check the temp on an instant-read about 1-1/4 hour into it as we didn't know what his grill temp would be. Any other suggestions for Jack?