Barbecued Whole Leg of Lamb

Description

• Makes 8 servings

Ingredients

• 1 x 4-lb leg of lamb
• 4 to 6 garlic cloves, thickly sliced
• 2 tbsp olive oil
• 1 tbsp herbes de Provence
• coarse sea salt and freshly cracked black pepper to taste

Procedures

1. Preheat the barbecue to medium-high.
2. Meanwhile, with a sharp, narrow knife, make numerous, deep slits into the flesh of the lamb.
3. Stuff the garlic slices into the slits.
4. Brush the lamb with the olive oil; rub with the herbes de Provence, salt and pepper.
5. Set the lamb on one side of the barbecue; close the lid.
6. Turn the heat off on the side of the barbecue the lamb is sitting on; leave the other side set to medium-high.
7. Cook the lamb, turning occasionally, until the desired doneness is achieved; 65 to 75 minutes should cook the lamb to medium, medium rare.

Nutritional information

Per serving:

• 231 Calories | 11.1g Fat | 0.8g Carbs | 0.2g Fiber | 50mg Sodium