Barbecued Leg of Lamb

1. 1

   If you plan to smoke the lamb, use the whole leg.

2. 2

   For grilling use a boned leg, butterflied.

3. 3

   Trim excess fat from lamb.

4. 4

   Using a small knife, make narrow slits to a depth of about 1 inch in the meat and insert the slivers of garlic.

5. 5

   Put lamb in a dish.

6. 6

   Combine the remaining ingredients, pour over lamb and marinate it in the refrigerator 10 to 12 hours.

7. 7

   Use the smaller amount of salt in the marinade if lamb is going to be grilled.

8. 8

   The larger amount, 3 teaspoons, is necessary for smoking.

9. 9

   Remove lamb from the refrigerator and allow to come to room temperature.

10. 10

    Remove from the marinade.

11. 11

    To smoke the lamb, cook in a smoking pit using mesquite at 240 degrees for about 2 1/2 hours.

12. 12

    The butterflied lamb can be grilled over hot coals to the desired degree of doneness, about 30 minutes for medium rare.

* Per serving · 4 servings · Values may vary.

No additional tips available.