Recipe: Herb and Garlic Barbequed Lamb

Ingredients:

• 1 Pasture Fed butterfly leg of lamb
• 1/4 cup olive oil
• 3 gloves of garlic, crushed
• 2 tablespoons wholegrain mustard
• 3/4 cup dry white wine
• 1 tablespoon finely chopped fresh rosemary
• 2 tablespoons mint jelly
• 1/4 cup chicken stock

Method:

• Place lamb in large shallow dish, pour combined oil, garlic,mustard, wine and rosemary over lamb. Cover; refrigerate 3 hours or overnight.
• Remove lamb from marinade; place marinade in small saucepan and reserve.
• Place lamb, covered with foil, on heated oiled barbeque; cook for about 30 minutes or until cooked as desired; turning halfway through cooking time.
• Brush lamb all over with jelly; cook, uncovered, until jelly melts and forms a glaze. Stand lamb, covered, for 10 minutes before slicing.
• Meanwhile, add stock to reserved marinade; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Serve sliced lamb with sauce.

Tip: