BBQ Lamb Leg
10 hours
225°
135°
3 hours
1 hour +
Ingredients
- Lamb Leg
- American mustard
- SPG
- Fresh Rosemary
- Sliced garlic
- Sliced ginger
- Apple juice
- Apple cider vinegar
Score one side of lamb with around a 1" square pattern.
Cut rosemary to 1" sprigs. Slice garlic cloves and ginger to about 1/4" thick.
Use mustard as binder and rub with SPG, do scored side last. Stuff rosemary, garlic, and ginger into scores in the lamb leg.
Spritz hourly with 2 parts apple juice, 1 part apple cider vinegar.
Take off at 135°, wrap in aluminum foil and rest for at least an hour.
Slice to serve.