As any reader of this site knows, Kenji wrote the definitive treatise on Prime Rib a few months ago. He also concluded that his technique (salt it, slow roast it, blast it) could be applied to any large roast and with similar success.

Smash cut to Easter.

I'm doing a dry run tonight for lunch on Sunday. The main course will be a boneless leg of lamb prepared using this recipe. The marinade/glaze is excellent, but knowing what we know now about large roast (thanks to Kenji), grilling the lamb seems almost wasteful.

My question is this: How should Kenji's orignal technique for standing rib roast be adapted for a glazed, boneless leg of lamb?

My thoughts are to keep the lamb covered tightly with aluminum foil for the first several hours of cooking to keep the glaze from drying, uncover it for the last 30 minutes or so as it rises to 125, pull it, rest it, and then blast it at 550 until the desired browning has been achieved.

Does that make sense to you guys? What am I not thinking of?

Thanks in advance for your help.