2 top rounds of sheep (around 1 ½ pounds each), washed and wiped off
¼ cup extra-virgin olive oil
¼ cup Dijon mustard
1 cup approximately stuffed new mint leaves, coarsely hacked, in addition to branches for decorate
1 tablespoon coarse salt
Newly ground pepper
Yellow and red grape tomatoes, for embellish (discretionary)
Heat barbecue to medium-high. Wash sheep, and wipe off with paper towels. In a shallow dish, whisk together oil and mustard. Mix in mint and salt; season with pepper. Place sheep in dish, and rub blend equitably over meat.
Put sheep on barbecue, and cover barbecue (to assist within the sheep with cooking before the external starts to singe). Barbecue, turning the sheep as it cooks, until it is dull earthy colored outside and pink inside, around 12 minutes for every side for seared to perfection, contingent upon intensity of barbecue. The meat ought to enlist 123 degrees on a moment read thermometer (for grilled to perfection).
Move the sheep to a cutting board, and let rest 15 minutes prior to cutting. Move sheep to a huge serving platter, and embellishment with mint branches and grape tomatoes, whenever wanted.