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Recipe Categories: appetizers • desserts • holiday • entrees • sauces • sidedishes • misc Roast Leg of Lamb Submitted by: Michael Catalano Enjoy this great recipe of the week! Category: entrees Yields: 8-10 servings INGREDIENTS: 1 garlic bulb, roasted 2 tablespoons fresh rosemary leaves 1 lemon, juiced 2 tablespoons olive oil 4-6 pound boneless leg of lamb Butchers twine/heavy kitchen string Salt and pepper, to taste Mint Jelly DIRECTIONS: 1. In a small bowl, mash together the roasted garlic cloves, rosemary, lemon and oil; set aside. 2. Divide the meat into 3 large pieces, for quicker cooking. 3. Score the surface of the lamb and rub it with the garlic paste. 4. Roll up each boneless piece of lamb and tie with heavy kitchen string or butcher's twine to hold the roasts together. 5. Season with salt and pepper. 6. Cover and chill overnight. 7. Prepare a barbecue. 8. Season the lamb roast generously with salt and pepper, then place on the hot grill. 9. Sear the outside of the meat until brown all around, but do not char. 10. Close the grill cover and roast for 30 minutes. 11. The lamb is done when it is still pink and the internal temperature reads 135 degrees F. 12. The lamb is done when it is still pink and the internal temperature reads 135 degrees F. 13 Allow the roast to stand 10 minutes to let the juices settle before cutting off the twine and slicing. 14 Serve with mint jelly.

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