Grilled Leg Of Lamb With Rosemary, Garlic, And Mustard
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
White Wine (dry)2 tbsps
Rosemary (finely chopped fresh)2 tbsps
Lemon Juice (fresh)Directions:
1
Open lamb like book on work surface
2
Using tip of small knife, make 1/2-inch-deep slits all over lamb
3
Thinly slice 4 garlic cloves
4
Insert garlic slices into slits in lamb
5
Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor
6
Blend until coarse puree forms
7
Spread underside of lamb with half of puree
8
Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish
9
Spread remaining puree over top of lamb
10
Cover lamb with plastic wrap and chill overnight
11
Let lamb stand at room temperature 2 hours
12
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat)
13
Sprinkle lamb generously with salt and pepper on both sides
14
Grill lamb to desired doneness, about 17 minutes per side for medium-rare
15
Transfer lamb to cutting board; let rest 10 to 20 minutes
16
Thinly slice lamb against grain
17
Overlap slices on platter
18
Sprinkle with salt and pepper
19
Garnish with fresh herb sprigs
20
Open lamb like book on work surface
21
Using tip of small knife, make 1/2-inch-deep slits all over lamb
22
Thinly slice 4 garlic cloves
23
Insert garlic slices into slits in lamb
24
Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor
25
Blend until coarse puree forms
26
Spread underside of lamb with half of puree
27
Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish
28
Spread remaining puree over top of lamb
29
Cover lamb with plastic wrap and chill overnight
30
Let lamb stand at room temperature 2 hours
31
Coat grill rack with nonstick spray and prepare barbecue (medium-high heat)
32
Sprinkle lamb generously with salt and pepper on both sides
33
Grill lamb to desired doneness, about 17 minutes per side for medium-rare
34
Transfer lamb to cutting board; let rest 10 to 20 minutes
35
Thinly slice lamb against grain
36
Overlap slices on platter
37
Sprinkle with salt and pepper
38
Garnish with fresh herb sprigs
39
What to drink: Syrah would be delicious with the grilled lamb
40
Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead
41
One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy)
42
Syrah would be delicious with the grilled lamb
43
Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead
44
One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy)