I have a butterflied 6 pound leg of lamb that I am cooking tonight and using a spice rub in some fashion.
Two questions - I was going to do the broil for 5 minutes on each side and then roast until 145. Should I do that or just roast. Grill outside not option tonight. How would you recommend I cook it?
Second, what should I add to the spice mix before I rub on lamb - should i add lemon juice and OO and rub or keep dry rub? Using a spice blend called "Texas Mojo" (Pinch Spice Market). This blend has black pepper, garlic granules, minced garlic, orange zest, cumin, minced onion, sea salt and pequin chili. I recently had steaks with this rub on it and immediately knew it would be terrific with lamb. It is a little on the spicy side. In the past I have rubbed lamb iike this with a lemon zest, garlic, rosemary, OO paste.
And how long would you marinate? It's 10 AM and dinner is at 8.
Looking for tips because I am combining a couple of approaches here and don't want to mess up my lovely lamb.