Barbecued Leg Of Lamb
|Leg||1 (Of New Zealand Spring Lamb, Defrosted)|
|Garlic||1 Clove (5 gm), cut in slivers|
|Dried rosemary||1 1⁄2 Teaspoon, crushed|
|Dried sage||3⁄4 Teaspoon, crushed|
|Mint jelly||3⁄4 Cup (12 tbs), melted|
Using a sharp paring knife, make 10 deep slits in the meat; insert a sliver of garlic in each slit.
Mix together rosemary, sage, salt and pepper in a small bowl; rub seasonings over surface of meat.
Secure meat on the spit of a rotisserie; roast meat according to rotisserie directions, allowing about 25 minutes per pound.
About 45 minutes before the meat is done, brush with melted jelly; continue to cook, brushing frequently with jelly until meat is done.