Hat and Rehat
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Before cooking the leg of lamb, make a number of incisions with a sharp pointed knife, then press a clove of garlic into each incision. Best tasting lamb you will ever eat.
Thank you. Garlic is essential. My brother in law inserts the cloves that way, but I've always pressed most of a head of garlic into my oil and vinegar marinade, which it is bathing in already. He and I used to do the cooking on Mother's day, and would do a leg of lamb on the grill. We'd double garlic it, using both methods. If you have never used citrus in lamb marinade, I highly recommend it. Either lime or lemon is very good. Also, I have no idea how widespread this practice is, but I grew up eating it with mint jelly. I'm making myself salivate just writing about it.