1 lamb leg, boned
8 cloves garlic, slivered
¼ cup fresh parsley, chopped
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
3 tbsp dijon mustard
salt and pepper to taste
4 tbsp red currant jelly
2 cups beef stock
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, combine the garlic, half of the herbs, mustard, salt, and pepper. 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, insert more slivers of garlic, if desired, and sprinkle with herbs, salt, and pepper.
Place a drip pan under the cooking grids. Fill halfway with water, juice, or red wine. You may also add a handful of fresh herbs.
Preheat barbecue on high. 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. Cook the lamb 20 minutes per pound for a nice pink colour, turning once or twice. Be sure to keep the drip pan half full, adding liquid as necessary.
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, whisk in 2 tablespoons of butter, one at a time. Do not overcook! Carve the meat and serve with the sauce.
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