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Dijon and Black Garlic Barbecued Lamb Leg

Savoury roast lamb leg with black garlic, Dijon, rosemary and Miso paste. Perfect for summer barbecues.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 -6 servings
Ingredients Method

Ingredients
  

  • 2 tbsp Miso paste
  • 1 tbsp fresh chopped rosemary
  • 2 cloves black garlic mashed
  • 1/3 cup Dijon mustard
  • 1 tbsp red wine vinegar
  • 2 lb boneless leg of lamb butterflied (if you can't find a boneless leg, ask your butcher to butterfly it for you)

Method
 

  1. In a small bowl, mix together the Miso, rosemary, garlic, Dijon and red wine vinegar until smooth.
  2. Spread the sauce over the leg of lamb, coating all sides and place in an airtight container. Allow to marinate for 4-8 hours.
  3. Preheat a gas grill to it's highest setting until it reaches approximately 5-600°F. Sear the roast on all sides until golden (about 3-4 minutes per side). Lower the temperature to it's lowest setting (3-350°F) and allow roast to cook for another 25-30 minutes, turning once, until an internal temperature of 125-130°F is reached).
  4. Remove from grill and allow to rest for 5 minutes before slicing. Slice and serve.