Bastille Day Grilled Lamb With Rosemary

Bastille Day Grilled Lamb With Rosemary

Yield: 4 Servings

1 lg clove garlic,minced

1 T fresh rosemary,minced

1 T olive oil

2 t white wine vinegar

2 t dijon mustard

1/2 t salt

1 1/2 lb leg of lamb*

1 black pepper,Freshly Ground

*Brought to room temperature. A butterflied leg of lamb has a center

portion and two flaps. This recipe uses only the center portion. The

remaining portions can be stored in the freezer for later use. The

larger flap (sirloin) can be grilled. The smaller one is excellent to

use for kebabs. If you're cooking for a larger group, use the entire

leg.

1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees

and line jellyroll pan with aluminum foil.

2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small

bowl. Rub over entire surface of lamb. (Can be done as long as 12

hours ahead of time, if desired.)

3. Place lamb on grill or baking sheet and sprinkle generously with

ground pepper. Grill or bake until it registers 120 degrees on an

instant reading thermometer for rare, 22 to 25 minutes; or longer as

desired. Let rest for 5 minutes before slicing.