Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

Ingredients

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