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Jordans Barbecue Lamb

Ingredients

Serves 4 One leg of Alberta or Ontario lamb, bone in, about 3 to 4 lbs (1.6 kg) 3 cloves garlic, each sliced into 3 slivers 2 sprigs fresh rosemary 1/4 cup (50 ml) course sea salt 1 1/2 tablespoons (22 ml) freshly cracked black pepper Dijon mustard

Details

1. With a sharp paring knife pierce meat every 1 1/2 inches (4 cm), about 1 inch (2.5 cm) deep. Into each slit, insert one slice of garlic and some of the fresh rosemary. Set aside, cover with a tea towel at least 30 minutes to bring meat to room temperature. 2. Preheat grill to very high. Rub meat generously with salt, cracked pepper, then sear on all sides about 2 minutes. Reduce heat to 325 F (160 C). 3. After 40 minutes, brush meat with Dijon mustard and continue roasting. 4. Lamb will be done to medium-rare after about 90 minutes total time (time may vary, depending on size of the roast, its starting temperature and the barbecue you are using). Be sure to rest the meat, covered at room temperature about 15 minutes before carving.

Submitted by: Chef Jordan