This is a house favourite for lamb, ideally cooked on the BBQ with charcoal, but if that isn’t available, a propane BBQ is fine, especially if you add a smoker box. This marinade contains oil, and because lamb is fatty you need to cook using indirect heat to prevent flare-up.

For the lamb itself, the boneless leg of lamb at Costco is the best deal, year-round.

What you’ll need:

4lb boneless leg of lamb, netting removed 

For the marinade:

4 tablespoons olive oil

6 cloves garlic, minced

2 - 4 sage leaves, chiffonade (cut into fine, thin strips)

2 sprigs of rosemary, bruised

1 tablespoon rosemary, chopped

1 cup dry red wine

4 anchovy filets, finely chopped

1 tablespoon grainy (also called whole grain or old style) mustard

2 tablespoons red wine vinegar

Mix everything, except the sprigs of rosemary.

Pour half the mixture into a marinade container or use a large resealable bag. Add lamb, rosemary sprigs, and the remaining marinade. Refrigerate overnight.

Remove from fridge 30-45 minutes prior to cooking. Prepare grill for indirect cooking, and if you have a remote thermometer, place it in the thickest piece of meat and close the lid.

Lamb is best served medium rare, cooked for 20 minutes per pound to an internal temperature of 130-135 degrees.

Once done, let lamb rest for 15 minutes before slicing. We love this with garlic-roasted potatoes and a simple salad.

Enjoy food and enjoy family!