This leg of lamb is stuffed full of flavor. You can sear the lamb over direct heat before you switch to indirect cooking to make a good crust over the surface.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: Serves 4 to 6
Ingredients:
- 1 leg of lamb, boned
- 4 tomatoes, diced
- 1 small can of champignon mushrooms
- 2 small parsnips, chopped
- 1/2 cup tomato paste
- 10 cloves garlic, minced
- 4 teaspoons sugar
- 1 teaspoon rosemary
- salt and pepper to taste
Preparation:
Mix all ingredients except rosemary and stuff into the leg of lamb (where the bone was). Secure with skewers or toothpicks. Brush outside with olive oil and sprinkle rosemary over the leg. Place on preheated grill and cook indirectly. for about 30 minutes per pound or until the meat is tender and juices from the thickest part of the leg run clear.
