Garlicky Lamb

Did you know that the term "Lamb" is used to define sheep meat less than one year old, while "mutton" is used to define meat from sheep one-year-old and older? On top of that, lamb has a much milder flavor than mutton. In taste tests, consumers preferred American lamb over foreign lamb by a seven-to-one margin primarily because of its milder flavor, which is achieved by grain feeding. So, fire up the grill and let's get cookin'.

Ingredients:

   Leg of lamb - 4-6 lbs.
   7 garlic cloves sliced
   1 cup apple cider vinegar
   2 Tbs balsamic vinegar
   3 Tbs Dijon mustard
   3 Tbs olive oil
   1 Tbs. fresh ground black pepper
   1 tsp rosemary - ground

Using a sharp knife, make enough - evenly spaced slits - in the lamb and insert one slice of garlic in each slit. Combine the vinegars in a container and add lamb. Rotate occasionally and marinate about 12 hours. 2 hours before cooking, remove lamb and allow to warm to room temperature. Prepare pit/grill for indirect heating. Place lamb on side away from heat. Combine remaining ingredients and baste one side of lamb. Turn over and baste the other side. Allow to cook until internal temperature reaches 145 degrees using an instant read thermometer. When finished, allow to rest for 10 minutes before carving.

Enjoy!