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

1. Thinly slice 4 cloves of 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.

2. In the bowl of a food processor, combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, lemon juice, and salt. Pulse until garlic is coarsely chopped and mixture is combined, about 12 pulses.

3. Place lamb in a large shallow container, such as a 9- by13-inch baking dish, and spread half of mustard mixture over top. Flip lamb and spread with remaining half of mustard mixture. Cover with plastic and refrigerate for 12 hours.

4. Remove lamb from refrigerator while preparing charcoal and let sit at room temperature. Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of the grill. Set cooking grate in place, cover grill and allow to preheat to high (450°F to 500°F; 230ºC to 260ºC)] for 5 minutes. Coat top grate with oil; place on grill. If using a gas grill, preheat to high (450°F to 500°F; 230ºC to 260ºC). Place lamb in an even layer on oiled grates. Grill, uncovered, until well seared, 8 to 10 minutes. Flip, and grill, uncovered, until an instant read thermometer inserted in thickest portion registers 130°F (54ºC), 8 to 10 minutes.

5. Transfer to a cutting board and let rest for 15 minutes. Slice 1/4-inch thick and serve immediately.

Special Equipment

Food processor, charcoal chimney, grill

This Recipe Appears In

• Grilling: Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard Crust