Silence of the Leg O' Lamb

Serves 6

prepFire 2 quarts charcoal in grill; when ash-covered, split into 2 piles on far sides
prepClose lid and preheat grate until hot
4 cloves garlic	Chop garlic & mint, blend with seasonings	Spread paste on lamb, roll & truss	Grill skin-side up 20 min, flip & rotate	Grill 25–30 min to 135°F / 57°C internal temp	Rest 15 min foil-covered, untie, slice & serve
8 leaves fresh mint
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper
5 tablespoons strong mustard, such as Dijon
2 tablespoons canola oil
1 (3.5 lb / 1.6 kg) sirloin end leg of lamb, boned and trussed
2 sprigs fresh rosemary

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