Richard's Barbecue Leg of Lamb

1 Leg of Lamb
½ cup Richard's HOT or MILD Barbecue Sauce
2 Tbsp. of garlic powder
2 Tbsp. finely chopped mint
1/8 tsp. thyme
salt and pepper

Remove the bone from the leg of lamb. Rub both sides of meat well with garlic powder, mint, thyme, salt and pepper. Before rolling it up, choose a side of meat which will be the interior side and brush with a layer of Richard's Barbecue Sauce. Roll the meat and tie in at least 3 different places along the length. Place rolled lamb leg on spit and follow the manufacturer's directions for your rotisserie grill. Cook until meat thermometer reads medium rare to medium well. A 5 to 6 pound roast takes approximately 1 1/2 to 2 hours turning every 15 minutes or on a continuous rotation.

Free Barbeque Sauce!

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