Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

Ingredients

• 0.3 cup cooking wine dry white
• 2 tablespoons rosemary fresh finely chopped
• 8  garlic cloves divided peeled
• 1  well-trimmed 6-pound leg of lamb boneless
• 2 tablespoons juice of lemon fresh
• 0.5 cup olive oil extra-virgin
• 1 sprigs rosemary and parsley sprigs fresh italian
• 0.5 cup grain dijon mustard whole

Equipment

• knife
• grill

Directions

1. Open lamb like book on work surface.Using tip of small knife, make 1/2-inch-deepslits all over lamb. Thinly slice 4 garliccloves. Insert garlic slices into slits inlamb.
2. Combine remaining 4 garlic cloves,mustard, olive oil, white wine, rosemary,and lemon juice in processor. Blend untilcoarse puree forms.
3. Spread undersideof lamb with half of puree.
4. Place lamb,seasoned side down, in 15 x 10 x 2-inch glassbaking dish.
5. Spread remaining puree overtop of lamb. Cover lamb with plastic wrapand chill overnight.
6. Let lamb stand at room temperature2 hours. Coat grill rack with nonstick sprayand prepare barbecue (medium-high heat).
7. Sprinkle lamb generously with salt andpepper on both sides. Grill lamb to desireddoneness, about 17 minutes per side formedium-rare.
8. Transfer lamb to cuttingboard; let rest 10 to 20 minutes.
9. Thinly slice lamb against grain.Overlap slices onplatter.
10. Sprinkle with salt and pepper.
11. Garnish with fresh herb sprigs.
12. Syrah would be deliciouswith the grilled lamb.
13. Mix things up byskipping California and Australian Syrahsand going with an Italian Syrah instead.One to try: the velvety, full-bodied 2006Villa Pillo Syrah Toscana ($16, Italy).
14. Start with a boneless7-pound leg of lamb. When all fat and sineware trimmed, it will weigh about 6 pounds.
15. Per serving: 399.4 kcal calories,
16. 5 % calories from fat,25.1 g fat,
17. 9 g saturated fat,
18. 0 mg cholesterol,
19. 0 g carbohydrates,
20. 1 g total sugars,
21. 9 g net carbohydrates,
22. Bon Appétit