- 1 (7 lb) bone-in leg of lamb
- 6 cloves garlic, sliced
- 6 pieces sliced fresh ginger
- 1/2 cup Worcestershire sauce
- 1/2 cup soy sauce
- 1/2 cup light brown sugar
- 6 tbsp Dijon mustard
- 4 tbsp Chinese mustard
- 6 tbsp Lemon Juice, Fresh squeezed
- 6 tbsp Oil
- 6 cloves garlic, chopped
- 2 tbsp ginger, chopped
- 1/2 tbsp Kosher salt
- 1/2 tbsp black pepper
- 2 sprigs Rosemary, for a basting brush
To make the Sauce/Marinade, combine all ingredients in a saucepot, except the salt and pepper. Over medium heat, warm the sauce to dissolve the brown sugar. Simmer for 5 minutes. Season with salt and pepper. Let cool.
With a sharp paring knife, cut small slits about 1/2” deep around the leg. Stud the meat with slices of ginger and garlic. Using half of the sauce, marinate the leg of lamb for 3 hours.
Remove the leg of lamb from the marinade and thread onto the skewer, balancing the weight evenly.
With the rosemary sprigs, baste with the remaining marinade every 30 minutes, as the leg cooks.
Roast until the lamb reaches an internal temp of 135°F, about 2 hours.
Once the internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carryover cooking will bring the roast to nearly 145°F-150°F)
Slice thin, across the grain.