Grilled Leg of Lamb


3 lb. boneless leg of lamb
3 T. lemon juice
2 T. minced garlic
2 T. mustard
1 T. Mansmith’s Original Grilling Spice or Crusting Rub

Vickie’s Mint Jelly Sauce
1/4 C. Mansmith’s Barbecue Paste
1/4 C. red wine
1/4 t. rosemary, crushed
1 clove garlic, crushed
¼ C. mint jelly


Combine lemon juice, garlic, mustard, and Mansmith’s spice. Place the lamb in a large zip-top, plastic bag and pour the lemon mixture over it. Marinate in the refrigerator for 6 to 8 hours. Grill in a covered grill by indirect heat for about 1 hour or until meat thermometer reaches 145°. Remove from heat and let stand for 20 minutes more, until thermometer reaches 150 degrees. Here’s a sauce to baste your leg of lamb with during the last 20 minutes of grilling.