Author: Bob and Robin Young

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1

Wash the leg of lamb and pat dry. Leave the fat cap on. Set aside.

2

In a small bowl, add the olive oil, mustard, gin, diced mint leaves, garlic cloves and salt and pepper - the marinade ingredients. Mix with a submersible blender until emulsified. Taste and adjust as necessary.

3

Place the leg of lamb in a 1 gallon ziplock bag. Pour the marinade in and mix. Place in a refrigerator of 24 hours, turning about 4 times in the 24 hour period.

4

About 2 hours before grilling, remove the leg of lamb from the refrigerator and bring to room temperature.

5

Heat the grill to about 300 degrees F. Use indirect heat and add some mesquite chips to the grill flame. (Use a container to hold the mesquite)

6

Remove the lamb from the bag of marinade, reserving the liquid. Place the lamb on the grill on the non-flame side, fat side down. Maintain the temperature of the grill. Turn about every 45 minutes or so, basting. The outside should be dark, but not burned.

7

When the internal temperature of the roast reads 160 degrees F, remove from the grill and cover. Do Not Cut! Rest for 20 minutes before slicing.

8

Over medium high heat, add the remaining marinade to a saucepan and 2 cups of Chicken Stock. Reduce the mixture to about 2½ cups.

9

Slice the roast and add a little of the Marinade Reduction. Enjoy!