Ingredients:

1 3-4 lb leg of lamb, on bone
Garlic cloves, quartered
Extra-virgin olive oil
Sea salt
Urban Accents Sonoma Pepper
Urban Accents Luscious Lamb Rub
Fresh rosemary, chopped

Directions:

Place leg of lamb on a large piece of heavy-duty aluminum foil. Using a paring knife, create slits in the lamb and insert garlic cloves into slits, burying it so only a tiny bit of the garlic peeps out.   Slather lamb with olive oil, and season with salt, Sonoma Pepper, and Luscious Lamb Rub. Then rub liberally with chopped rosemary, and fold up the foil.

Cook on grill over indirect heat until meat thermometer reads 150 degrees F. Meat thermometer should be inserted into the thickest part of the meat, away from the bone, for accurate reading. This pre-resting temperature will give you a lamb that is prepared "medium" or lightly pink inside. Cooking time is approximately 25-30 minutes per pound.  Let the meat rest for fifteen minutes, to allow juices to distribute evenly, and then serve.

Note: Grilling is never an exact science, so monitor the meat. Turn up the burners slightly if need be, or move the lamb a little closer to the flame if cooking seems to be going slowly.