Skewered Grilled Leg of Lamb [barbecue]
Comments:	Preparation time : 30 minutes Barbecueing time : 90 minutes Harissa sauce : can be found at Oriental grocery stores Suggested wine : Coteaux du Languedoc '3 Graces'
Servings:	6

1 leg of lamb Salt and pepper, to taste Four-spice, to taste 2 tablespoons [30 mL] mustard 1 teaspoon [5 mL] harissa sauce Marinade 1 onion, chopped 1 'bouquet garni' [thyme, bay leaf, parsley and mint sprigs] 2 cloves garlic 2 tablespoons [30 mL] freshly chopped coriander 3/4 cup + 2 teaspoons [200 mL] white wine Juice of 2 limes 1/4 cup - 2 teaspoons [50 mL] olive oil

Remove as much fat as possible from leg of lamb. Rub with mustard, then sprinkle leg with salt, pepper and four-spice. Leave at room temperature for 1 hour. Into a bowl, mix together all marinade ingredients. Arrange leg of lamb into a dish; pour marinade all over leg of lamb. Leave to marinate for 6 to 12 hours, refrigerated. Reserving marinade, barbecue leg of lamb onto barbecue skewer over really hot charcoals for 15 minutes. Lower barbecue temperature to 'MEDIUM'. Strain marinade; then mix in mustard and harissa sauce. Barbecue for approximately 90 minutes longer, brushing leg of lamb with marinade every 10 minutes. Using a meat thermometre, check meat temperature which should be between 150 to 155°F [65 to 68°C] in the centre. Lamb meat should be of a nice pink.