MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Leg Of Lamb With Rosemary, Garlic & Mustard
 Categories: Lamb/mutton, Wine, Citrus
      Yield: 12 Servings
 
      6 lb Boneless leg of lamb;
           - well-trimmed, butterflied
           - to 2" thickness
      8 cl Garlic; peeled, divided
    1/2 c  Whole grain Dijon mustard
    1/2 c  Extra-virgin olive oil
    1/4 c  Dry white wine
      2 tb Fresh rosemary; fine chopped
      2 tb Fresh lemon juice
           Nonstick spray
           Fresh rosemary sprigs
           Fresh Italian parsley
           - sprigs
 
  Open lamb like book on work surface. Using tip of small knife, make
  1/2" deep slits all over lamb. Thin 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 coarse puree forms. Spread underside of
  lamb with half of puree. Place lamb, seasoned side down, in
  15x10x2" glass baking dish. Spread remaining puree over top of
  lamb. Cover lamb with plastic wrap and chill overnight.
  
  Let lamb stand at room temperature 2 hours. Coat grill rack with
  nonstick spray and prepare barbecue (medium-high heat). Sprinkle
  lamb generously with salt and pepper on both sides. Grill lamb to
  desired doneness, about 17 minutes per side for medium-rare.
  Transfer lamb to cutting board; let rest 10 to 20 minutes.
  
  Thinly slice lamb against grain. Overlap slices on platter.
  Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
  
  Tip: Start with a boneless 7 lb leg of lamb. When all fat and sinew
  are trimmed, it will weigh about 6 lb.
  
  Recipe by Sisi and Wil Carroll
  
  Recipe FROM: Bon Appétit, April 2010
  
  MM Format by Dave Drum - 15 April 2010
  
  Uncle Dirty Dave's Archives
 
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