Title: Grilled Leg Of Lamb With Rosemary, Garlic & Mustard
Categories: Lamb/mutton, Wine, Citrus
Yield: 12 Servings
6 lb Boneless leg of lamb;
- well-trimmed, butterflied
- to 2" thickness
8 cl Garlic; peeled, divided
1/2 c Whole grain Dijon mustard
1/2 c Extra-virgin olive oil
1/4 c Dry white wine
2 tb Fresh rosemary; fine chopped
2 tb Fresh lemon juice
Nonstick spray
Fresh rosemary sprigs
Fresh Italian parsley
- sprigs
Open lamb like book on work surface. Using tip of small knife, make
1/2" deep slits all over lamb. Thin slice 4 garlic cloves. Insert
garlic slices into slits in lamb. Combine remaining 4 garlic
cloves, mustard, olive oil, white wine, rosemary, and lemon juice
in processor. Blend until coarse puree forms. Spread underside of
lamb with half of puree. Place lamb, seasoned side down, in
15x10x2" glass baking dish. Spread remaining puree over top of
lamb. Cover lamb with plastic wrap and chill overnight.
Let lamb stand at room temperature 2 hours. Coat grill rack with
nonstick spray and prepare barbecue (medium-high heat). Sprinkle
lamb generously with salt and pepper on both sides. Grill lamb to
desired doneness, about 17 minutes per side for medium-rare.
Transfer lamb to cutting board; let rest 10 to 20 minutes.
Thinly slice lamb against grain. Overlap slices on platter.
Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
Tip: Start with a boneless 7 lb leg of lamb. When all fat and sinew
are trimmed, it will weigh about 6 lb.
