Blaine's Recipe of the Week - 4/2/08

BBQ Garlic Anise Leg of Lamb

1 leg of lamb
6 tablespoons extra virgin olive oil
4 tablespoons ground anise seed
3 tablespoons minced garlic
2 tablespoons Grand Marnier
4 tablespoons kosher salt
4 tablespoons freshly ground pepper

Two hours before cooking, combine all ingredients in bowl to make paste and rub paste over lamb. Set on countertop to marinate at room temperature.

Grill lamb on low indirect heat until nice crust appears. If meat is not medium rare (130 degrees)—depending on size of lamb—transfer to over at 300 and drizzle additional olive oil over lamb. Continue roasting until medium rare (130 degrees). Let stand for 10 minutes and then carve.