Competition Barbeque Team

GRILLED LEG OF LAMB It seams that the best lamb comes from Australia. Properly prepared this treat from the land down under is as sweet, juicy and delicious as an Australian kiss.   1 Australian Leg of Lamb (Really, any leg will do) Mint Leaves Olive Oil Salt & Pepper Fresh Rosemary Garlic Cloves Mint Jelly The best time to buy lamb is around Easter when it is always on sale. Look for one about 5 Lbs. If you can plan ahead crush some fresh mint leaves and a couple cloves of garlic and let them soak a few days (or longer) in about a cup of olive oil to infuse the oil. Rinse the lamb and remove any excess fat. Chop the garlic into slivers and cut the rosemary into about 1 inch sprigs. Rub your leg with the infused olive oil. Cut holes about a 1/2 inch deep every inch or two over the lamb and alternate inserting garlic slivers and rosemary in each hole. Sprinkle with salt and pepper - remember you are seasoning a lot of meat so don’t be stingy. Cover lamb and let it come to room temperature. Set up the grill for indirect grilling with a drip pan in the center. When the coals are ashed over add a handful of hickory chips to each side and put on the lamb. Grill about 1 1/2 hours (roughly 20 minutes per Lb) until desired doneness. For rare 115º and for medium 135º at the thickest part of the leg. Remove from the grill and let rest about 15 minutes before carving. Serve with mint jelly.