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

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Easter on Sunday gives you an excuse to cook a whole leg of lamb. No other piece of lamb strikes the balance between flavor, texture, and just all around meatiness like the leg, and grilling one is always a grand event. This year I paired my whole grain Dijon with a butterflied leg recipe I saw on Bon Appetit, creating one icredible piece of meat.

After making many legs of lamb in the past, I gave myself a new challenge this year: remove the meat from the bone and butterfly it myself. A little tricky without the skill of my butcher, but I was still proud of the effort and result.

Once butterflied, the lamb was spread liberally with a paste of mustard, garlic, olive oil, white wine, rosemary, and lemon juice, then rested overnight. The next day, all that was needed was 20 minutes over a direct high heat on the grill, and it was a beautiful medium rare and ready to eat after a quick rest.

This lamb gave back a lot for what little effort went into it. The meat had a rich lamby flavor and a silky texture. The mustard crust gave it a noticeable heft, adding a slight bite and herbiness that complemented the meat nicely. I even had my lamb-adverse wife enjoying this one—which is no small feat, considering this rack of lamb couldn't win her over in the past.

This is a winner recipe for Easter, but I'm wondering, what's your favorite way to prepare a holiday lamb?

Adapted from Bon Appetit