1 boneless leg of lamb (3 lbs)
10 oz. Barcelona’s Red Sauce #5
5 cloves garlic
3 TBSP extra virgin olive oil
3 sprigs parsley (roughly chopped)
Preparation: With a sharp narrow knife, make 10 holes in varied sections of the leg. Cut cloves in half and insert garlic slices into holes. Rib the meat with olive oil and sprinkle lightly with salt and pepper. On a grill, sear the leg well on all sides. Lower heat and place the meat on the high rack of the grill. Close the lid. Adjust heat so that the temperature reaches 350 degrees. Let it cook for approximately 15 minutes. Remove meat from pot and place on carving board. Let the meat rest for approximately 10 minutes then carve into slices about ¼ inch thick. Mix remaining 5 oz. of Barcelona Sauce in casserole and heat. Place sliced meat on serving plate and cover with the sauce from the casserole. Sprinkle chopped parsley over the top and serve. Best served with rice.