First Prize Marinated Leg of Lamb

• 12 cup fresh lemon juice
• 6 tablespoons Grey Poupon mustard
• 14 cup honey
• 14 cup soy sauce
• 12 tablespoon olive oil
• 1 teaspoon fresh rosemary (or more)
• 1 teaspoon peppercorn, crushed
• 1 teaspoon coarse salt
• 4 large garlic, crushed
• 3 lbs leg of lamb, butterflied

1. Make sure that the lamb is uniform in size.
2. If not, cut the portion open like a book and the meat will cook more evenly.
3. Combine all the ingredients for the marinade and the lamb in a zip lock bag.
4. Marinade 1 - 3 days.
5. Grill 30 - 50 minutes, or until meat thermometer regtisters 150 for medium rare, turning the lamb every 8 minutes.
6. Remove from grill and allow to sit 5 minutes before carving.
7. The original recipe calls for Grey Poupon Peppercorn mustard.
8. I cannot get this type of mustard, so I use regular Dijon and add more peppercorn.
9. You can use a liberal amount of rosemary and peppercorn, depending on preference.
10. For easy preparation, I chop the rosemary, peppercorns, coarse salt and garlic in my mini food processor.

lemon juice, mustard, honey, soy sauce, olive oil, fresh rosemary, peppercorn, coarse salt, garlic, lamb

Taken from www.food.com/recipe/first-prize-marinated-leg-of-lamb-180012 (may not work)