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Source: Stop and Smell the Rosemary

Mesquite-Grilled Leg of Lamb
Try this dish for your next barbecue.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 40-50 minutes
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12 ounces beer
juice of one lemon
1/2 cup virgin olive oil
6 large fresh rosemary sprigs, chopped
2 bay leaves, crumbled
3 cloves garlic, crushed
1 tablespoon sugar
1/2 cup soy sauce
2 teaspoons dry mustard
1 (5 to 6 pounds) leg of lamb, butterflied
1/2 cup(1 stick) unsalted butter, melted
2 cloves garlic, crushed
freshly ground pepper

Combine beer, lemon juice, olive oil,rosemary, bay leaves, garlic, sugar, soy sauce, and dry mustard in a large nonmetallic bowl. Place lamb in marinade. Cover and refrigerate 6 to 12 hours, turning occasionally.
Perpare grill with mesquite chips and charcoal. Remove lamb from marinade and discard marinade. Grill 15 to 20 minutes. Turn and grill other side 15 to 20 minutes. Set aside and keep warm.
Combine butter, garlic, salt, and pepper in a small bowl. Brush butter over cooked lamb and serve with English Mint sauce on the side.

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