- 1 leg of lamb, boned*
- 8 garlic cloves, into fine strips
- 1/4 cup [60 mL] freshly chopped parsley [more if desired]
- 1/4 cup [60 mL] freshly chopped rosemary [more if desired]
- 1/4 cup [60 mL] freshly chopped thyme [more if desired]
- 3 tablespoons [45 mL] Dijon mustard
- Salt and pepper, to taste
- 2 cups [500 mL] beef broth
- 4 tablespoons [60 mL] red currant jelly
- 2 tablespoons [30 g] butter
- Water or red wine
- Fresh herbs, for the dripping pan [optional]
- Olive oil [for barbecue rack]
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- *Ask your butcher to remove the bone from the hip and the upper part of the leg; well remove all fat and skin the leg.
- A few hours before barbecueing the leg, mix together all of garlic clove strips and half of the freshly chopped parsley, of the freshly chopped rosemary and of the freshly chopped thyme with all of Dijon mustard; salt and pepper mixture.
- Reserving garlic strips, rub leg of lamb all over with mixture then insert garlic strips here and there into leg of lamb.
- Well tie leg of lamb using butcher rope.
- Rub leg of lamb with over with olive oil.
- Arrange a dripping pan right over the charcoals to collect drippings; half fill pan with water, or red wine.
- If desired, add a large handful fresh herbs to the pan.
- If desired, sprinkle leg of lamb with more fresh herbs, salt and pepper.
- Preheat barbecue to high heat.
- Brush barbecue rack with olive oil then transfer leg of lamb onto hot barbecue rack.
- Brown for 10 minutes, then lower heat to medium heat.
- Barbecue leg of lamb for 20 minutes per pound [454 g] for a pinkish meat, turning leg of lamb once or twice while barbecueing.
- Transfer done leg of lamb onto a cutting board and cover with al foil; leave to rest for 20 minutes.
- Meanwhile, into a casserole, bring beef broth to a boil.
- Leave to boil until reduced to 1 cup [250 mL].
- Whip in red currant jelly.
- Still whipping, over medium-low heat, add butter, 1 tablespoon [15 g] at a time.
- Be careful not to overcook the sauce!
- Carve and serve lamb, coated with sauce.
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