Barbecued Whole Leg of Lamb

Barbecued Whole Leg of Lamb - 0.8g Carbs, 0.2g Fiber 1 4-lb leg of lamb 4 to 6 garlic cloves, thickly sliced 2 Tbsp olive oil 1 Tbsp herbes de Provence Coarse sea salt and freshly cracked black pepper to taste Preheat the barbecue to medium-high. Meanwhile, with a sharp, narrow knife, make numerous, deep slits into the flesh of the lamb. Stuff the garlic slices into the slits. Brush the lamb with the olive oil; rub with the herbes de Provence, salt and pepper. Set the lamb on one side of the barbecue; close the lid. Turn the heat off on the side of the barbecue the lamb is sitting on; leave the other side set to medium-high. Cook the lamb, turning occasionally, until the desired doneness is achieved; 65 to 75 minutes should cook the lamb to medium, medium rare.

Makes 8 servings

231 Calories, 11.1g Fat, 0.8g Carbs, 0.2g Fiber, 50mg Sodium

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group