Mary Starr - Smoked Barbecued Leg Of Lamb Recipe

(For Enclosed Grill)

6 to 9 lb. leg of lamb
1 onion, minced
Grated rind 2 lemons
3 in. sprig of fresh mint or 2 tablespoons mint jelly
1 tablespoon prepared herbs for salad or 3 teaspoons combined minced herbs (thyme, tarragon, rosemary, marjoram)
3 tablespoons brown sugar
1 teaspoon freshly ground black pepper
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup lemon juice

Prepare lamb for roasting as usual. Form a pan of double thick heavy duty foil to fit lamb, turning up edges of foil 1 inch all around and mitering corners so it's firm. (A low aluminum pan may be used)

Prepare a barbecue sauce as follows:
Saute the garlic and onion 2 minutes in the olive oil
Add other ingredients and simmer for 3 minutes

Let cool and sit for several hours or use immediately depending on the time you have. (If you let it sit for a while, reheat before using)
Brush the lamb on all sides with the sauce and let stand at room temperature for an hour or more, brushing twice more before putting on to cook.
Have fire ready in grill with charcoal white hot. Transfer lamb to rack over the fire, close to cover, adjust vents to 1/2 open and cook for 2 1/2 to 3 hours.
If you use meat thermometer inserted in the thickest part of the meat, not touching the bone, it should register 175 degrees when done.
Baste several times during cooking.
For added flavor add damp hickory bark or green twigs of wild cherry to charcoal about 1 hour before roasting is finished.
When meat is done, transfer to warm carving board and slice.
Add any leftover sauce to drippings in pan and serve with lamb.