Using a small, sharp knife, make Â½ inch-deep slits all over the lamb. Press the garlic slices into the slits. Coat the lamb with Terrapin Ridge Farms Moroccan Date Sauce, making sure to rub it in the slits. Cover with plastic wrap and refrigerate for at least 6 hours. In a medium saucepan, heat Â¼ cup of Moroccan Date Sauce and minced garlic. Remove from heat. Reserve Â½ cup of the Moroccan Date Sauce for glazing the lamb. Light the grill. Lightly season the lamb with salt and black pepper. Grill over moderate heat, turning once, until the lamb is nicely charred all over and an instant-read thermometer inserted in the thickest part of the leg registers 130°, about 15 minutes per side. During the last 3 minutes of grilling, brush the reserved Â½ cup of Moroccan Date Sauce all over the lamb. Transfer the grilled lamb to a carving board and let rest for 10 minutes. Slice the lamb across the grain and serve with the warmed Moroccan Date Sauce.