I will be cooking a leg of lamb for Thanksgiving again this year due to popular demand. I like the New Zealand lamb for its flavor so that's what I'll be using. To start I take a paring knife and remove as much of the silver and fat off as I can. I will then cut slits in which I place slivers of garlic. But the real flavor comes from the fresh rosemary, garlic, and Dijon mustard that I coat the leg with. The amounts vary depending on the mood but usually two table spoons of mustard, one table spoon of chopped fresh rosemay, and tea spoon of garlic is enough.

The leg can be cooked in the oven but you won't get the flavor that comes from cooking it over coals. I like to use my weber kettle, once I get the briquettes to the proper state I will divide them to two sides and place the leg in the middle so that it's cooked by indirect heat. I also like to take thins slices of fruit wood that have been soaking in water and add one or two for extra flavor. Once the leg is on just close the vent till it just barely smokes and cook it at twenty minute per pound. You may need to add coals later, depending on the time of year you should also allow for longer cooking times in colder temperatures.

Try it, if you like lamb I think you'll like this recipe.

Love Lamb, and feeling hungry just reading this Recipe. This is one way I'm going to try.
Nothing better also, next day to have cold Lamb Sandwiches with Pickles or Mustard.
This Sounds so good,one probably wouldn't need Pickles or Mustard. Thanks 'dc3'