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Title: Grilled Leg Of Lamb w/Rosemary, Garlic & Mustard
Categories: Lamb/mutton, Wine, Citrus
Yield: 11 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 Fine chopped fresh rosemary
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 15" x
10" x 2" 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.

INGREDIENT TIP: Start with a boneless 7-pound leg of lamb.
When all fat and sinew are trimmed, it will weigh about 6
pounds.

Bon Appétit | April 2010

by Sisi and Wil Carroll

Yield: Makes 10 to 12 servings

MM Format by Dave Drum - 15 April 2010

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