“What makes this entrée so flavorful? Tucking garlic slices into the lamb and covering the meat with a puree made of garlic, Dijon mustard, rosemary, and lemon.”
My husband Greg is not a fan of lamb so I tend to order Lamb Chops or Rack of Lamb in restaurants much more often than I prepare it myself. But when Easter comes along, if I am entertaining at my house, I love to prepare Leg of Lamb.
My journey took me to The Meat Market to insure that I had just the right size and quality Leg of Lamb. Without getting into the details of all the missteps both the staff there and I took, I can offer this HUGE tip…go directly to the Head Butcher when you order this piece. It really is important that it be a “well-trimmed 6-pound boneless leg of lamb, butter flied to even 2-inch thickness”.
I have to admit that the piece I brought home was not the same thickness overall. But, Greg, my solver of all problems grill related (and favorite sous chef) solved this potential grilling issue by simply cutting the piece into 3 pieces. In this way he could grill the thicker piece differently from the thinner pieces.
Greg’s plan worked and couldn’t have turned out more delicious! We served the lamb with a delicious Chipotle Corn Pudding and my family brought salad, green beans, jello salad and rice for this fun and memorable Easter Dinner.
Grilled Leg of Lamb with Rosemary, Garlic and Mustard
Bon Appétit | April 2010
Yield: Makes 10 to 12 servings
1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh lemon juice
Nonstick vegetable oil spray
Fresh rosemary sprigs and fresh Italian parsley sprigs
Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic 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 x 2-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.