Garlic-Dijon Butterflied Lamb

• 12 cup red wine vinegar
• 14 cup coarse grain mustard
• 8 cloves garlic, minced
• 2 tablespoons minced fresh rosemary
• 1 tablespoon olive oil
• 12 teaspoon salt
• 12 teaspoon black pepper
• 4 lbs butterflied boneless leg of lamb

1. Combine all liquid ingredients and spices.
2. Add lamb: turn to coat.
3. Cover and refrigerate at least 8 hours or up to 2 days, turning occasionally.
4. Remove lamb from marinade: discard marinade.
5. Grill lamb over medium gas heat or medium coals about 25- 30 minutes till thickest portion is medium-rare or to desired doneness, turning about 4 times.

red wine vinegar, coarse grain mustard, garlic, fresh rosemary, olive oil, salt, black pepper, lamb

Taken from www.food.com/recipe/garlic-dijon-butterflied-lamb-34887 (may not work)