Grilled Leg of Lamb

Ingredients

• 3 tablespoons dijon mustard 
• 2 teaspoons rosemary dried crushed
• 1 teaspoon thyme leaves dried
• 3 tablespoons garlic minced
• 6 pound leg of lamb boneless trimmed
• 0.3 cup juice of lemon 
• 1 teaspoon oregano dried
• 8 servings garnish: rosemary sprigs fresh
• 1 teaspoon salt 
• 2 tablespoons soya sauce 

Equipment

• frying pan
• grill
• kitchen thermometer
• ziploc bags

Directions

1. Combine first 8 ingredients in a large heavy-duty zip-top plastic bag; add lamb. Seal and chill 8 hours, turning occasionally.
2. Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty.
3. Place a drip pan between coals. Coat food rack with cooking spray, and place on grill.
4. Remove lamb from marinade, discarding marinade; place lamb on food rack over drip pan.
5. Grill, covered with grill lid, 2 hours or until a meat thermometer inserted into thickest portion registers 14
6. Remove from heat; cover and let stand 20 minutes or until meat thermometer registers 150 (medium-rare).
7. Garnish, if desired.