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Christmas Barbecue Leg of Lamb

Christmas Barbecue Leg of Lamb

Christmas Barbecue Leg of Lamb

Ingredients

1 sirloin end leg of lamb, boned, and trussed

4 cloves garlic

8 fresh mint leaves

1 TBS brown sugar

1 TBS kosher salt

2 TBS black pepper

5 TBS strong mustard, such as Dijon

2 TBS canola oil

2 sprigs fresh rosemary

Preparation

Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best).

When the charcoal is lightly covered with plenty of gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill.

After 20 minutes or so, flip over the roast and rotate it a full 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast.

Cover with foil and rest it for 15 minutes before serving.

This barbecue leg of lamb recipe serves 6

Barbecue Leg of Lamb serving suggestion

Try a traditional Chrismas style barbecue leg of lamb, and serve it with roast potatoes cooked in goose fat, along with delicious firm broad beans, baby carrots and brussel sprouts. This is a UK style serving suggestion, and it is a combination that is well worth eating.
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Christmas Barbecue Leg of Lamb