Grilled Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard Crust

Name: Grilled Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard Crust
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 10 servings Type of fire: Direct; 2 Tbsps finely chopped fresh rosemary; 8 mediums garlic cloves, peeled, divided; 10 servings Grill heat: high; 1 boneless leg of lamb, butterflied to even 2-inch thickness and trimmed of excess fat, about 6 pounds total; 2 Tbsps fresh juice from 1 lemon; 118 milliliters extra-virgin olive oil; 118 milliliters whole grain Dijon mustard

Grilled Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard Crust is a gluten free and primal main course. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 37g of protein, 25g of fat, and a total of 391 calories. This recipe serves 10. The Fourth Of July will be even more special with this recipe. Head to the store and pick up grain dijon mustard, leg of lamb, grill heat: high, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Thinly slice 4 cloves of garlic.

Ingredients you will need

Clove

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.

Ingredients you will need

Garlic

Spread

Lamb

Equipment you will use

Cutting Board

Knife

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.

Ingredients you will need

Lemon Juice

White Wine

Olive Oil

Rosemary

Mustard

Clove

Garlic

Equipment you will use

Food Processor

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.

Ingredients you will need

Mustard

Spread

Lamb

Remove lamb from refrigerator 1 to 2 hours before grilling, allowing to come to room temperature. Light one chimney full of charcoal. 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 gill and allow to preheat for 5 minutes. Clean and oil 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 130°F on an instant read thermometer inserted into thickest part of lamb, 8 to 10 minutes more.

Ingredients you will need

Spread

Lamb

Meat