First we need to start with a marinade.
Marinade :
1/2 cup White Wine
1/2 cup Red wine vinegar
1 Tbs. garlic salt
2 Tsp. white sugar
1 Tsp. black pepper
1/2 extra virgin olive oil
In a large bowl mix together the White wine , red wine vinegar , garlic salt , sugar and black pepper . Slowly add the olive oil, beating with a whisk to create an emulsion . In a large glass dish or Zip Lock bag , place the leg of lamb in side and pour in the marinade .Refrigerate for 4-24 hours.
Dry Rub Recipe:
1 Tbs. onion powder
2 Tsp. dried rosemary ( crushed)
2 Tsp. Dried marjoram
1/2 Tsp. garlic powder
1/2 Tsp. black pepper
In a small bowl mix all the ingredients together. Place in an airtight container until needed.
Remove leg of Lamb from marinade , pat dry . Smear a light coating of yellow mustard on the inside of the leg and sprinkle some of the rub .Truss the meat and coat the outside with the mustard and sprinkle the rub on the outside.
Prepare Fire :
If you are using charcoal grill , light up a chimney full of charcoal , it should be ready to go in 20 minutes. Set grill to 350 F . If using a gas grill prepare your rotisserie and temp to 325 F. Place drip pan under the roast to catch all the dripping. They can be used for gravy .
Smoke or Grill the leg for 1-1/2 hours and check for doneness. Med. would be 145 F. If you want to add a little more flavour add a smoke pouch with Cheery wood or mesquite. Remove the leg from the grill or smoker and tent it and let it rest for 15 minutes before slicing and serving.
