Garlic Grilled Leg of Lamb

• 1 (4 -5 lb) leg of lamb, trimmed of excess fat
• 3 garlic cloves, sliced
• 12 cup balsamic vinegar
• 14 cup sherry wine
• 2 tablespoons honey
• 18 cup crushed rosemary
• 12 teaspoon coriander
• 1 teaspoon oregano
• 5 garlic cloves, minced
• 12 -15 whole garlic cloves
• 14 12 ounces diced tomatoes, drained

1. Rinse lamb and pat dry.
2. With a sharp knife, cut random slits in the meat and insert the slices of garlic in the slits.
3. Tie lamb if desired and place in a plastic baggie or plastic or glass bowl.
4. Combine balsamic vinegar, wine, honey, rosemary, coriander, oregano, and minced garlic and pour over lamb.
5. Refrigerate and marinate for 6-12 hours for best results.
6. Place lamb and marinade in a grill-safe roasting pan.
7. Add the whole garlic cloves and pour diced tomatoes over top of the lamb.
8. Cover w/ foil and grill 8-10" above flame for about 1- 1 1/2 hours, turning and basting halfway through cooking time.
9. Allow to rest before carving.
10. Serve with the pan juices and whole roasted garlic cloves over top.
11. ***For the oven, roast at 350F for about 90 minutes.
12. ***.

lamb, garlic, balsamic vinegar, sherry wine, honey, rosemary, coriander, oregano, garlic, garlic, tomatoes

Taken from www.food.com/recipe/garlic-grilled-leg-of-lamb-139841 (may not work)