- 5-5½ lbs (2.3-2.5 kg) deboned leg of lamb
- 10 garlic cloves
- juice and zest of 1 lemon
- 1 sprig rosemary, leaves removed
- 2 tbsp (30 ml) brown sugar
- 1½ tbsp (25 ml) olive oil
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, chopped
- ½ medium onion, chopped
- 1/3 cup (80 ml) pine nuts
- 1 ½ lbs (675 g) cooked, drained, and chopped spinach
- 1/3 cup (80 ml) chopped fresh parsley
- 4 oz. (120 g) mild goat cheese
- ¼ cup (60 ml) dried cranberries
- salt and ground black pepper, to taste
- 1 cup (250 ml) white wine
- 3 sprigs rosemary
- To prepare the marinade, add garlic, zest and juice of one lemon, rosemary and brown sugar to a food processor. Start the processor and gradually add olive oil and blend until thick and emulsified.
- Place the lamb in a large freezer bag and pour the marinade over-top. Shake bag so the meat is thoroughly coated. Place the meat in the refrigerator and marinate overnight up to 24 hours.
- To prepare the stuffing, add olive oil, chopped garlic, and onions to a skillet and sauté on the for a few minutes until soft. Add some pine nuts and stir. After a few more minutes, scrape the onions, garlic, and pine nuts mixture into a large bowl.
- Clean the spinach. Bring a large pot of salted water to a boil. Add the spinach to the water for 30 seconds. Remove the spinach and run under cold water. Pat dry. Chop the spinach and add to the pine nut mixture. If using pre-cooked frozen spinach, defrost and squeeze the excess moisture out before placing in the bowl. Add the parsley, goat cheese, dried cranberries, salt and ground pepper. Stir to combine.
- Remove the leg of lamb from the fridge ½ hour before you plan on barbecuing. Pull lamb from the marinade and pat dry. Season with salt and ground black pepper.
- Fill the leg with the stuffing and close the meat around the filling. Secure the roast with butcher’s twine.
- Remove the grill from one side of the barbecue and insert drip pan. Pour wine into drip pan and add sprigs of rosemary. Replace the grill. Heat this side of the grill to 350F (180C).
- Heat the other side of your grill to 450F (230C). Close lid to retain heat.
- Once temperature has been reached, place lamb on the hotter side of the grill. Sear lamb on each side for 1 to 2 minutes or until nice char marks and caramelization is achieved.
- Turn heat down to 350F (180C).
- Move lamb over to grill above the drip pan and cook for 20 minutes per pound.
- Replenish wine in drip pan as necessary.
- Remove lamb from grill, cover with foil and let rest for 10 minutes.
Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.