The recipe called for a paste made of flour, salt, marjoram, thyme, sage, pepper, garlic, ginger and olive oil. Mixed together the paste, instead of using a garlic mincer I used a microphone greater
to help the garlic mix into the paste better. I then coated the inside of the leg with half of the paste/rub, folded up and used some cooking bands
to essentially tying up the roast. I left the roast in the fridge for a couple hours to let the seasonings add some flavoring. 
When it was time to get ready I fired up the big green egg with the plate setter in, legs up to 350 degrees. Put the roast on the grill rack and left it for an 75 minutes until it hit an internal temperature of 140 degrees.
Once the leg of lamb was ready I took it off and wrapped in foil for a good 15 to 20 minute rest. After that nice long rest we sliced it up in 1/4 to 1/2 slices and put it out to serve. The lamb was great. The combo of spices mixed in well and the lamb was cooked just right. Everyone that had some thought it tasted great.
Lessons Learned: Not a lot with this one. The lamb turned out great and tasted wonderful. I mistakenly cut two of the bands, so I should be more careful, but I did get the other 3 back to re-use. I can't say how easy these bands were versus trying to figure out the right way to tie up a roast, I'd definitely recommend them. They can be found at Amazon with the link below:
Next up... Not sure, but in two weeks I'm going to do a rib tasting of various rubs to start trying to figure out what I like best. Planning to do 5 racks with 5 different rubs.
Leg Of Lamb
