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

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. Combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, and lemon juice in the workbowl of a food processor. Pulse until coarse puree forms.

3. Place lamb in a large shallow container and spread half of mustard mixture over top. Flip lamb and spread with remaining mustard mixture. Cover and let sit in refrigerator overnight.

4. Remove lamb from refrigerator 1 to 2 hours before grilling, allowing to come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill lamb over high heat until well seared, 8 to 10 minutes. Flip and continue to cook until second side is seared and meat registers 130°F on an instant read thermometer inserted into thickest part of lamb, 8 to 10 minutes more. Transfer to a cutting board and let rest for 15 minutes. Slice and serve immediately.

Special Equipment

Food processor, grill

This Recipe Appears In

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