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 ½ 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.