Bastille Day Grilled Lamb With Rosemary Recipe

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   * Note: Brought to room temperature.

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   A butterflied leg of lamb has a center portion and two flaps.

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   This recipe uses only the center portion.

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

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   The larger flap (sirloin) can be grilled.

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   The smaller one is excellent to use for kebabs.

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

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   Prepare a medium-warm charcoal fire.

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   Or possibly heat oven to 450 degrees and line jellyroll pan with aluminum foil.

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

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    Rub over entire surface of lamb.

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    (Can be done as long as 12 hrs ahead of time, if you like.)

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    Place lamb on grill or possibly baking sheet and sprinkle generously with grnd pepper.

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    Grill or possibly bake till it registers 120 degrees on an instant reading thermometer for rare, 22 to 25 min; or possibly longer as desired.

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    Let rest for 5 min before slicing.

* Per serving · 4 servings · Values may vary.

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