What makes this entree so flavourful? Tucking garlic slices into the lamb and cover the meat with a puree of garlic, Dijon mustard, rosemary and lemon.
- Boneless leg of lamb - 6 lb, butterflied to even 2
- Fresh/Frozen Mkt Garlic - 8 cloves, peeled, divided
- Whole Grain Dijon Mustard - 1/2 cup
- Extra-Virgin Olive Oil - 1/2 cup
- Dry White Wine - 1/4 cup
- Fresh Rosemary - 2 tbsp, finely chopped
- Fresh Lemon Juice - 2 tbsp
- Nonstick Vegetable Oil Spray -
- Fresh Rosemary Sprigs & Fresh Italian Parsley Sprigs -
Open lamb like book on work surface. Using tip of small knife , make 1/2" deep slits all over lamb. Thinly slice 4 garlic cloves. Insert frozen sliced garlic into slits in lamb. Combine remaining 4 garlic cloves (grate while frozen or defrost and throw whole cloves), mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.