Grilled Leg of Lamb with Rosemary, Garlic, and Mustard
Grilled Leg of Lamb with Rosemary, Garlic, and Mustard is a flavorful French French Receipes dish prepared with quality ingredients. Open lamb like book on work surface.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionOpen 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.
Syrah would be delicious with the grilled lamb.
Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead.
One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
