WHAT YOU’LL NEED:
1 Bone-in Leg of Lamb (about 6 #)
4 Garlic Cloves (2 Cloves cut in slivers & 2 minced)
2 Tbs. Fresh Rosemary Leaves
1/3 C. EVOO
1 Heaping Tablespoon Dijon Mustard
2 tsp. Sea Salt
1 tsp. Freshly Ground Black Pepper

MAKE IT:
Make small incisions all over the lamb.
Insert a few Rosemary Leaves and a Garlic Sliver in each incision.
Combine Minced Garlic, Olive Oil, Mustard, Sea Salt & Black Pepper in a bowl and whisk together. Rub the Lamb with Olive Oil Mixture making sure to distribute evenly. Cover lamb w/ foil and refrigerate
for at least 3 hours or overnight. Remove lamb from the refrigerator 1 hour before grilling or Oven Roasting.

GRILL: Create LOW EVEN HEAT
Place Leg of Lamb in the center of the Grill.
Close the lid. Turn the Lamb occasionally. Grill until temperature probe placed in the middle of the thickest part of the meat reaches 130 degrees F. for Medium Rare. (Plan on approximately 25 minutes per #)

OVEN: Preheat oven to 425 degrees F.
Place Lamb on a Rack in a Roasting Pan and place in the center of the oven. Cook for 20 minutes at 425 degrees. Reduce oven temperature to 350 Degrees.
Continue Roasting until internal temperature of the meat reaches 130 degrees F. (approx. another 45 minutes to 1 hour)
Transfer meat to cutting board. tent loosely w/ foil.
Let rest 10 to 15 minutes before carving