Butterflied Leg of Lamb with Rosemary

1. 1

   Combine the wine, oil, mustard, vinegar, rosemary leaves, peppercorns, oregano, and garlic in blender.

2. 2

   Puree for 3 minutes or until rosemary is completely ground.

3. 3

   Place lamb in large glass baking dish with 2-inch high sides.

4. 4

   Pour marinade over lamb, cover completely and evenly.

5. 5

   Cover; chill at least 8 hours or overnight.

6. 6

   Let stand 2 hours at room temperature before cooking.

7. 7

   Prepare barbecue (medium-high heat).

8. 8

   Remove lamb from marinade.

9. 9

   Sprinkle generously with salt and pepper.

10. 10

    Grill turning occasionally, lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130 degrees F for medium-rare.

11. 11

    Transfer to platter and tent with foil.

12. 12

    Let stand 10 minutes.

13. 13

    Cut on diagonal into thin slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.