Grilled Leg of Lamb with Rosemary, Garlic and Mustard

I prepared this delicious dish leg of Lamb with fresh rosemary and garlic for Easter this year.  My father-in-law is Greek so I usually prepare a lamb dish for this special holiday feast.  The meat has a rich crust from the grill and herbs but remains tender in the inside. This recipe comes from Bon Appetit.   One thing I changed from the original recipe was to grill the meat for only 15 minutes  then finished the lamb in the oven.

Grilled Leg of Lamb With Rosemary, Garlic and Mustard:
Servings:  10 servings
Grill temperature:  Medium high
Oven Temperature:  350 degrees

1 trimmed 6 pound boneless leg of lamb, butterflied
8 garlic cloves, peeled and sliced thin
1/2 cup whole grain dijon mustard
1/2 cup olive oil
2 tablespoons fresh rosemary leaves
1/4 cup white wine
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Kosher salt and fresh black pepper
Fresh rosemary sprigs for decoration

Wash lamb and pat dry with a paper towel.  Butterfly the lamb so it lays even about 2 inches thick.  Peel all the garlic and slice 4 cloves paper thin.  Using a knife make 1/2" slits all over the lamb.  Combine the other 4 garlic cloves, olive oil, mustard, white wine, rosemary leaves and lemon juice in a food processor.  Blend the ingredients for 1 minute in a food processor.  In a large baking dish pour the liquid over and under the lamb so it is fully coated.  Cover the meat with plastic wrap and refrigerate over night.

Leg lamb set for 1 hour at room temperature.  Coat the grill with nonstick vegetable spray and bring the grill up to medium high temperature.  Sprinkle the lamb evenly with kosher salt and fresh cracked pepper.  Grill lamb for 15 minutes.  Turn the meat at the half way mark.  Transfer the lamb to a baking dish and continue cooking the lamb for 45 minutes in the oven at 350 degrees.  The lamb should be at 140 degrees for rare and 160 degrees for medium. Allow the lamb to rest for 15 minutes on a cutting board before you cut into it.  Slice the lamb against the grain in thin slices.  Garnish with fresh herbs.

Inserting Garlic Into The Lamb

Blending The Garlic, Olive Oil, Lemon Juice, Rosemary and Mustard

Pouring the Marinade Over the Lamb

Sliced Leg Of Lamb With Fresh Rosemary, Garlic and Mustard