Mesquite-Grilled Leg of Lamb
12 ounces of beer
Juice of 1 large lemon
½ cup virgin olive oil
6 large sprigs fresh rosemary, chopped
2 bay leaves, crumbled
3 cloves garlic, crushed
1 Tablespoon sugar
½ cup soy sauce
2 teaspoons dry mustard
1 leg of lamb (5 to 6 pounds), butterflied
½ cup unsalted butter, melted
2 gloves garlic, crushed
Salt
Freshly ground pepper
Combine beer, lemon juice, olive oil, rosemary, bay leaves, garlic, sugar, soy sauce, and dry mustard in a large nonmetallic bowl. Place lamb in marinade. Cover and refrigerate 6 to 12 hours, turning occasionally.
Prepare grill with mesquite chips and charcoal. Remove lamb from marinade and discard marinade. Grill 15 to 20 minutes. Turn and grill other side 15 to 20 minutes. Set aside and keep warm.
Combine butter, garlic, salt, and pepper in a small bowl. Brush butter over cooked lamb and serve. Serves 6.