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Rosemary-and-Mustard Lamb
Hearty Meat Dishes
Prep time:
10 minutes plus marinatingGrill time:
40 minutes“This grilled leg of lamb became an Easter tradition when Grandma and Grandpa moved to Florida. ”
Ingredients
Serves 12
- 5-pound butterflied leg of lamb, well-trimmed
- 1 cup Herbed Marinade (see Tip, below)
- 1 jar (8 ounces) grainy mustard
- 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 3 garlic cloves, crushed through a press
- 1 1/2 teaspoons salt
Directions
1
Put the lamb in a jumbo plastic bag or shallow glass dish large enough to hold it flat. Add the marinade and turn the lamb to coat. Cover the dish and refrigerate for at least 1 and up to 3 days, turning once each day.
2
Prepare a grill 30 minutes before cooking time, or preheat the broiler. In a small bowl, mix the mustard, rosemary and garlic; set aside.
3
Remove the lamb from the marinade and lightly pat dry. Place the lamb on a baking sheet and season with the salt.
4
Place the lamb on the grill. Cover with the lid; cook for 15 minutes, until well-browned on the underside. Using a large spatula and tongs, turn and grill for 15 to 20 minutes longer for medium-rare.
5
Spread half of the mustard mixture on top of the lamb, then turn over and grill for 1 minute. Spread with the remaining mustard mixture, then turn and grill for another minute. (Alternatively, broil the lamb.)
6
Transfer the lamb to a cutting board and let stand for 10 minutes. Then slice thinly and serve.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
Grandma’s Herbed Marinade was perfect with lamb. Combine 2 1/2 cups olive oil, 1 1/2 cups wine vinegar, 6 minced garlic cloves, 1 cup chopped parsley, and 1 tablespoon each dried thyme, pepper, marjoram and basil in a large bowl until blended. Makes 4 cups. Refrigerate for 1 week or freeze it for up to 1 month.
Do-Ahead Tip
Do-Ahead Tip
Prepare the mustard coating (Step 2) up to 5 days ahead and store airtight in the refrigerator. Freeze the meat in the marinade in a jumbo plastic freezer bag for up to 1 month. Defrost in the refrigerator for 1–2 days and grill as directed.
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