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grilled leg lambBarbequed Leg of Lamb & Roasted Garlic Heads

We love lamb but leg of lamb on the BBQ, stuffed full of garlic and rosemary is simply the best. This barbequed leg of lamb is succulent with a crusty, flavorful char on the outside, slightly pink on the inside. We do not trim all the fat from the leg of lamb as many recipes call for because the charring on the outside fatty bits of the lamb, produces a wonderful flavor. 

Ingredients

3 tablespoons whole grain Dijon mustard
2 garlic cloves, sliced in big chuncks
Several sprigs of rosemary
1/2 tsp ground black pepper / salt to taste
1 (4 lb) leg of lamb bone-in with some fat on the outside

Directions

  • Rinse lamb and blot dry.
  • With the tip of a sharp knife, make several pockets at random intervals in the meat.
  • Put a sliver of garlic and a sprig of rosemary in each.
  • Mix the mustard, salt and black pepper together.
  • Rub over the outside of the meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
  • Preheat bbq to 450 degrees F, place the roast in shallow roasting pan
  • Place roast on grill and cook for 25 minutes to seer outside.
  • Lower the temperature to 375 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. 
  • Remove the roast from the grill and cover with foil allowing to rest for 10 to 15 minutes before carving.
  • Serve with mint jelley or sherry cream sauce and heads of roasted garlic.

Roasted Garlic 

  • Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
  • Drizzle about 2 tsp of olive oil over each head. Cover with aluminum foil. Bake at 400°F for 30-45 minutes, or until the cloves feel soft when pressed.
  • Squeeze the roasted garlic cloves out of their skins and eat with the meat or on fresh french bread.

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