Grilled Leg of Lamb with Garlic, Mustard and Rosemary

• 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

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.