Grilled Butterflied Leg Of Lamb With Rosemary, Garlic, And Mustard Crust Recipe

• 1 boneless leg of lamb, butterflied to even 2-inch thickness and trimmed of excess fat, about 6 pounds total
• 8 medium garlic cloves, peeled, divided
• 1/2 cup whole grain Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/4 cup dry white wine
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons fresh juice from 1 lemon

1. Thinly slice 4 cloves of garlic. Spread lamb open on cutting board. Using tip of a paring knife, make 1/2-inch-deep slits all over lamb. Insert garlic slices into slits in lamb.
2. Combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, and lemon juice in the workbowl of a food processor. Pulse until coarse puree forms.
3. Place lamb in a large shallow container and spread half of mustard mixture over top. Flip lamb and spread with remaining mustard mixture. Cover and let sit in refrigerator overnight.
4. Remove lamb from refrigerator 1 to 2 hours before grilling, allowing to come to room temperature.
5. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
6. and
7. the grilling grate. Grill lamb over high heat until well seared, 8 to 10 minutes. Flip and continue to cook until second side is seared and meat registers 130u0b0F on an instant read thermometer inserted into thickest part of lamb, 8 to 10 minutes more. Transfer to a cutting board and let rest for 15 minutes. Slice and serve immediately.

lamb, garlic, whole grain dijon mustard, extravirgin olive oil, white wine, fresh rosemary, fresh juice from

Taken from www.seriouseats.com/recipes/2012/04/grilled-butterflied-leg-of-lamb-with-rosemary.html (may not work)