<< Previous Recipe (Lapostolle) | Next Recipe (Pan-roasted Carrots and Leeks with Pancetta) >>

Grilled Leg of Lamb with Garlic, Mustard and Rosemary

Grilled Leg of Lamb with Garlic, Mustard and Rosemary

This recipe has not yet been rated. Be the first.

Grilled Leg of Lamb with Garlic, Mustard and RosemaryGrilled Leg of Lamb with Garlic, Mustard and Rosemary    Grilled Leg of Lamb with Garlic, Mustard and Rosemary    For the Grill


Active Time: 45 minutes
Start to Finish: 1 day, has to marinate overnight.

ingredients

  • 1 6-lb. well-trimmed boneless leg of lamb, butterflied to an even 2-inch thickness
  • 8 cloves garlic, peeled and divided
  • ½ cup whole grain Dijon mustard
  • ½ cup extra-virgin olive oil
  • ¼ cup dry white wine
  • 2 Tbs. finely chopped fresh rosemary
  • 2 Tbs. fresh lemon juice

directions

Open the lamb like a book and make ½-inch deep slits all over. Thinly slice four of the garlic cloves and insert them into the slits.

In a food processor or blender, blend the remaining garlic cloves, mustard, olive oil, wine, rosemary and lemon juice until you have a coarse purée. Spread the purée over the underside of the lamb and place it, seasoned side down, in a baking dish large enough to hold the lamb (an old-fashioned 13X9-inch glass Pyrex dish will work.) Spread the rest of the purée over the top side of the lamb, cover with plastic wrap and refrigerate overnight.

About 2 hours before you plan to grill the lamb, take it out of the refrigerator and let it stand at room temperature. Pre-heat the grill, and then prepare for grilling at medium-high heat. Generously season the lamb with salt and pepper on both sides, and grill until it reaches the desired degree of doneness. Medium-rare (about 145°) will take about 15 minutes per side. Transfer the lamb to a cutting board and let it rest for 15-20 minutes. Slice thinly against the grain and serve.

Notes

You can butterfly the lamb yourself, or have a butcher do it. If you have the butcher do it, make sure you specify the thickness.

Comments/Questions?
You must be signed in to leave a comment or rate a recipe. Please register or sign in here.
sign in to save to favorites


  

recipe type

Main Courses

source

Fine Cooking

yield

12 servings

difficulty

2222

tips

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.