my MIL is throwing a back to school party for her nieces. all college kids.
the rub? it is at my house, and i am doing all the cooking. hehe. whatever, i'm happy to apply heat to food for her. she is even providing the menu.
i read it. my grilled garlic-ginger chicken wings..CHECK!
grilled head-on shrimp..CHECK!
lamb roast! che..wait, wut?
i got a game plan. i am gonna open it up..season it all over salt pepper and let it fridge up over night. then the next morning..do a hoisin sauce, green onion, star anise rub on the inside (riff on chinese roast duck flavors) ..roll it up, tie it..sear it on direct heat. then set it on indirect heat over a disposable alum pan filled with water..and cook it for...........gah! any ball park number in time? i'll jab a probe in it so i dont overcook. 135? 140?. let it rest, i know. but i dont know what time to start the thing. i looked on the web..and tyler F, said 30 minutes. sure, MIL's nieces are not wolves. i need better than raw.
any ball park time i can shoot for? figure a 5lb roast.
i know there are variables..like my coal fire heat. surely a wildcard.