Leg of Lamb (2 – 3 kilo with bone)
5 garlic cloves (Chopped)
Set Grill for indirect cooking (use heat deflector plates) and heat to between 350 degrees Fahrenheit / 175 degrees Celsius
Season Lamb with fresh cracked pepper (to taste), salt (to taste), chopped garlic and rosemary. Use butchers twine and tie the leg to hold it’s shape.
Place the lamb directly on grill over indirect heat (350(f) / 175(c)) for approx one hour. No need to flip while cooking. Ideal internal temp is 140(f) /60 (c) for medium rare and 150(f) / 65 (c) for well done.
Set aluminum pan on top of Heat Deflector Plate (under grill) to collect drippings. Be sure to check internal temperature at about 45 minutes as you do not want to overcook your lamb. Adjust time on grill depending on size of lamb.
Trim all visible fat before seasoning and cooking. Lamb is higher in fat than many meats. Enjoy this great dish as a treat and limit your portion sizes. Serve with roasted potatoes, veggies and a low fat gravy or red wine jus. Roast potatoes can be cooked at same time by cutting up put in glass dish – sprinkle a bit of olive oil , salt and pepper and cook with the lamb.