Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

Grilled Leg of Lamb with Rosemary, Garlic, and Mustard
Photo by Susana Howe

Ingredients

  • ½ cup extra-virgin olive oil
  • 1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
  • 8 cloves garlic
  • 2 tablespoons fresh rosemary
  • Fresh rosemary sprigs and fresh Italian parsley sprigs
  • 2 tablespoons fresh lemon juice
  • Nonstick vegetable-oil spray
  • + 2 more ingredients
    • ¼ cup dry white wine
    • ½ cup whole grain Dijon mustard

Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly 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 coar...

View full recipe at Epicurious

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