Butterflied Leg of Lamb

Happy Easter! Meat is on the menu today. If you’re tired of the usual ham or salmon, try a piece of lamb on the grill. You can buy a 2-pound butterflied leg of lamb at most supermarkets (which probably are open today). If you don’t have time to marinate the meat overnight, try to put it in the refrigerator for at least a couple of hours before cooking. The fresh rosemary adds an awesome aroma while it’s cooking. I don't have a photo of the finished dish - it's marinating while I write this!

                                                                                                               

1 2-pound butterflied leg of lamb

2 cloves of garlic: one thinly sliced, the other minced

1 ½ tablespoons whole grain Dijon mustard

1 ½ tablespoons extra-virgin olive oil

1 tablespoon dry white wine

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh lemon juice

Olive oil spray

Sea salt and pepper

Spread lamb out on a plate. Make small slits in the lamb, and press the garlic slices into them. Combine remaining minced garlic clove, mustard, olive oil, white wine, rosemary, and lemon juice in a food processor. Pulse until all ingredients are combined. Spread the top of the lamb with half of the puree. Put the lamb into a large Ziploc bag, or into a dish that will fit in your refrigerator, with the puree on the bottom. Spread the rest of the puree on the other side of the lamb.

One hour before you are ready to cook, remove the meat from the refrigerator and let stand at room temperature. Season with salt and pepper. Spray your grill with nonstick spray and turn to medium high heat. Cook lamb to desired degree of doneness, flipping over once during the cooking time. Remove meat to a platter and cover loosely with tin foil. Let rest for 10 minutes. Thinly slice lamb against grain.