Baked Lamb With Vegetables

A great grill-baked leg of lamb recipe by Jim Etro.  The vegetables cook underneath the lamb, using indirect heat on your kettle grill.

Baked Lamb and Vegetables

2½ to 3 lb butterflied leg of lamb
3 cloves garlic
1 c white wine
salt
freshly ground black pepper
garlic powder
¼ c apricot preserves
2 T rosemary
1 lb small potatoes
2-3 carrots, sliced
2-3 yellow onions, cut into chunks

Season lamb with salt, pepper, and garlic powder. Cut divots into meat and insert pieces of garlic. Place lamb in deep pan and pour over wine. Marinate refrigerated overnight.
Preheat grill. Remove lamb from pan and put in potatoes, carrots, and onion. Remove grill grate, move coals to the side, and place pan in center. Replace grate and place lamb on grate centered over the pan. Spread apricot glaze over the lamb, and a couple of sprigs of rosemary. Close grill and bake until done.