Grilled Leg of Lamb

Ingredients:

• 1/4 cup lemon juice
• 3 tablespoons dijon mustard
• 3 tablespoons garlic, minced
• 2 tablespoons soy sauce
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 (6lb) boneless leg of lamb, trimmed
• fresh rosemary sprigs for garnish

Instructions:

Combine the lemon juice, dijon mustard, garlic, soy sauce, rosemary, thyme, oregano, and salt in a large sealable plastic bag, then add the lamb. Seal and chill for 8 hours, turning occasionally. Prepare the fire by piling charcoal or lava rocks on each side of the grill, leaving the center empty. Place a drip pan between the coals. Coat the food rack with cooking spray and place on the grill. Remove the lamb from the marinade, discarding the marinade and place the lamb on a food rack over the drip pan. Grill, covered with a grill lid for 2 hours. Remove from the heat, cover and let stand for 20 minutes. Garnish with rosemary.