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1 4-pound boneless leg of lamb, butterflied to even 2-inch thickness

6 garlic coves

1/3 cup Dijon mustard

1/3-cup extra-virgin olive oil

3 tablespoons white wine

1 tablespoon finely chopped rosemary

1 tablespoon lemon juice

Vegetable oil spray

Rosemary and parley sprigs



With a small knife, make inch-deep slits all over the lamb and insert 3 garlic cloves thinly sliced into the lamb.  Combine the remaining garlic cloves, mustard olive oil, white wine, rosemary and lemon juice in a processor and blend into a coarse puree.  Spread the puree over both sides of the lamb, place in dish covered with plastic wrap and chill overnight.


Let the lamb stand at room temperature of about 2 hours and then place on a pre-heated gas grill with non-stick spray for about 17 minutes per side (120 degrees for medium rare)

Let rest for 15 minutes; thinly slice against the grain and season with salt and pepper to taste.


Nicolas Rossignol Pommard Les Vignots 750ML

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