Grilled Leg of Lamb

  I love that we now have access to Australian lamb through Costco. Like I have mentioned before, Australian lamb is basically grass fed. Though lately I hear 15% of their lamb is being finished off with grain and this is not good, it is still so much better for you than our feed-lot beef.

My oven broke this past week, and so I was on the lookout for ways to cook my boneless leg of lamb. Hunting about on the internet, I came across this recipe. I didn't marinate it overnight, but I did marinate it all day. Plus, I don't really like mustard in my marinades, so I left this out. I also used a legal SCD wine. When grilling the lamb, I turned on 2 of the burners and left the third one off. I cooked the lamb on the off burner side. It turned out beautifully; and so juicy! This was a keeper.Oh! Grill up some asparagus when in season and your meal is complete. I just sprinkle my asparagus with olive oil, salt and pepper them, and add a bit of garlic granules...grill to desired doneness. Easy!

  Ingredients

• 1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
• 8 garlic cloves, peeled, divided
• 1/2 cup whole grain Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/4 cup dry white wine
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons fresh lemon juice
• Nonstick vegetable oil spray
• Fresh rosemary sprigs and fresh Italian parsley sprigs 

1. Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
2. Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
3. Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.