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