Leg Of Lamb With Red Currant Sauce
- 1 lamb leg, boned
- 8 cloves garlic, slivered
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 3 tbl dijon mustard
- 4 tbl red currant jelly
- 2 cups beef stock
- Salt and pepper to taste
- Olive oil
- 2 tbl butter
- Kitchen string
- Drip pan
- Liquid for pan (water or wine)
- Have the butcher remove the hip joint and upper leg bone from the leg of lamb, then trim off all the fat and skin from the surface.
- 2 - 3 hours in advance of cooking, combine the garlic, half of the herbs, mustard, salt, and pepper with a little oil. Brush this mixture into the inside of the leg, and insert slivers of garlic all over the leg. Tie the leg with kitchen string.
- Rub the outside of the leg with olive oil and sprinkle with the rest of the herbs, salt, and pepper.
- Place a drip pan under the cooking grids, directly on top of the Flav-R-Waves. Fill halfway with water, juice, or red wine. You may also add a handful of fresh herbs.
- Preheat barbecue on HIGH (240°c-250°c). Brush the cooking grids with oil, and place the lamb on the hot grids. Leave the temperature on high for 10 minutes to sear the meat, then reduce the heat to MEDIUM (175°c). The cook time should be roughly 1 hour and 40 minutes, but the most important factor is the internal temperature of the lamb. Use the Broil King Digital Thermometer to test this, by inserting it into the thickest part of the lamb. When it reads 145°F or 62°C the lamb is cooked perfectly to medium.
- When the lamb is cooked, remove it from the grill, place on a carving platter, and let stand, covered for 20 minutes.
- Meanwhile, bring the beef stock to a boil in a saucepan. Reduce the stock to 1 cup. Whisk in the red currant jelly. On MEDIUM - LOW heat (150°c), whisk in 2 tablespoons of butter, one at a time. Be very careful not to overcook. Serve meat with the sauce and enjoy.