Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

Ingredients

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

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