Grilled Butterflied Leg of Lamb

Greek Dinner Recipes

1 butterflied leg of lamb, about 4-5 lb. Marinade 1 Tbsp. brown mustard 1/4 c. vinegar salt and pepper to taste 1/2 c. olive oil zest of 1 lemon 4 cloves garlic, crushed 1 Tbsp. chopped fresh rosemary To Baste (optional) 1 Tbsp. brown mustard 1/4 c. vinegar salt and pepper to taste 1/2 c. olive oil zest of 1 lemon 4 cloves garlic, crushed 1 Tbsp. chopped fresh rosemary Garnish lemons, quartered sprigs of rosemary bunches of mint

In a small bowl, whisk together mustard, vinegar, salt and pepper. Slowly add olive oil. Stir in lemon zest, crushed garlic, and rosemary. This marinade can be made ahead and kept in the refrigerator. (If you want to baste the lamb with this marinade, make a double batch and only use half as a marinade.) Place the lamb in a shallow baking dish. Add marinade to coat the meat thoroughly. Cover. Refrigerate four hours or overnight in marinade. Turn it once or twice to be sure it "stews" evenly. Remove from refrigerator while the grill warms up - allow it to come to room temperature. Place lamb on the gril, about 20 minutes per side. Discard marinade. If you prepared "basting sauce," have it handy. Baste the meat frequently. Check for done-ness after 30 minutes on the grill. Cut into thin slices and garnish with lemon quarters and sprigs of fresh herbs. Suggestion Try using one of the flavored vinegars that are so popular lately. Note Remember, if you use marinade to baste cooking meat, you're brushing onto your cooking meat any bacteria that has had a chance to grow. Don't take any chances - always discard marinade. Make a special batch for basting during cooking. Cook safe!

Submitted by Gretchen Grant
Contributed on: Tuesday August 22nd, 2006