BBQ Lamb With Canadian Whisky

Not only is Canadian Rye (Whiskey) good as a drink it is heaven in this basting sauce. The lamb comes out juicy. Serve this as your main meat for dinner or try it on a bun with mint jelly, onions, tomatoes etc. etc.The servings depend on how you are using it easy 10 if you are putting it on a bun

• Ready In: 2 hrs 10 mins
• Serves: 6-10

Ingredients

• 1 (3 1/2lb)  leg of lamb, butterflied
• 1⁄2 cup brown sugar, packed
• 1⁄2 cup  Canadian rye whisky (Rye)
• 1⁄2 cup soy sauce

Directions

1. In a bowl stir together the soy, whiskey and brown sugar, srir until the sugar is dissolved, set aside for basting Grease the BBQ grill, high heat,one burner, brown the lamb on all sides (7-10 minutes).
2. Turn off the burner under the lamb, turn on the other burner to medium heat Brush lamb with the basting sauce (whiskey sugar& soy).
3. Close the lid and cook turning and basting.
4. occasionally for about 2 hours or until the internal temperature reachs 155- 160F degrees.
5. Transfer to cutting board, cover with foil and rest 5 minutes before slicing.