Butterflied Leg Of Lamb

• 1 butterflied whole leg of lamb
• salt
• pepper
• MARINADE:
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons tarragon vinegar
• BASTING SAUCE:
• 4 cups canned tomato sauce
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon celery salt
• 1 clove garlic, minced
• 2 tablespoons medium-dry sherry
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• Mint jelly as an accompaniment, if desired.

1. In a small bowl, combine the marinade. Arrange leg of lamb boned side up in a ceramic or glass baking dish just large enough to hold it. Season with salt & pepper to taste. Spread marinade over lamb. Let marinate covered at room temp or chilled overnight.
2. Make basting sauce by combining ingredients and adding salt and pepper to taste.
3. Grill lamb over glowing coals, basting liberally with the sauce. Turn lamb every 10 minutes for 45 minutes or until meat thermometer reads 140 degrees for medium rare meat.
4. Transfer lamb to cutting board and let rest for 10 minutes. Carve accross the grain into very thin slices. Serve with any remaining basting sauce, heated, and mint jelly, if desired.

lamb, salt, pepper, mustard, olive oil, tarragon vinegar, basting sauce, tomato sauce, worcestershire sauce, celery salt, clove garlic, sherry, red wine vinegar, olive oil, accompaniment

Taken from www.epicurious.com/recipes/member/views/butterflied-leg-of-lamb-51122621 (may not work)