“we browned the cuts of lamb in an electric skillet, then lowered the temp to 250F, added carrots, potatoes and onions, covered and slow roasted them.” That is the standard recipe for a braise, used for leaner, tougher cuts of meat.
On the grill I reverse the sear. I cook the meat low and slow with indirect charcoal heat until it’s about 10 degrees from the goal, then brown it over the coals.