ANOTHER ONE (THIS ONE SOUNDS BETTER)
Grilled Leg of Lamb
1 leg of lamb (bone-in or boned)
If the leg is bone-in, it's important to get the spit as close to
central as possible and then balance the spit as well as you can.
If the leg is boned, tie it up well, then spit it, and balance the
Prepare about 20 slivers of garlic (about 3/4 inch or 2 cm long).
Make about 20 very narrow holes in the lamb leg, with a narrow
knife and insert the garlic slivers, pushing them so they are right
under the skin. Oil the outside of the leg generously with olive
oil and sprinkle with powdered rosemary. Grill on the spit for
about an hour -- watch the internal temperature closely and don't
let the heat get too high. In my experience the meat cooks quicker
than you would expect.
If the lamb has been butterflied (i.e. boned and left open) it
looks like an untidy uneven steak. In this case, we often cut the
lamb into large (about 1 1/2 inch) cubes, and thread them on skewer,
then grill them, basting for the last part of the cooking with our
favourite barbecue. Again, don't overcook.Grilled Leg of Lamb
***Another ingredient I might add would be either some red wine and let it marinate or some soy sauce mixed with dijon mustard and spread on lamb.
"Count yourself...you ain't so many" - quote from Buck's Daddy