Barbecue Leg of Lamb

1 bone-in leg of lamb
6 garlic toes
1/2 cups olive oil
3 bacon slices

Pour olive oil on meat and season with Cajun seasoning. Stuff garlic toes in leg, pour marinade over lamb, cover and refrigerate for at least eight hours or until next day. Grease grill, place meat on grill and top with bacon slices, reserving marinade. Cover barbecue and cook about three hours for six pound leg. Combine marinade with your favorite barbecue sauce basting occasionally.

2 thinly sliced onions
2 tsp hot sauce
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp thyme (crushed)
1 tsp oregano leaves
1 tsp cumin
1 cup olive oil
1 cup white wine
1/2 cup vinegar

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Cajun Country -- New Iberia, Louisiana