Grilled Butterflied Leg Of Lamb With Mint

1. 1

   Wipe lamb dry with paper towels and remove any large pieces of fat.

2. 2

   In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper.

3. 3

   Spread mixture over lamb on both sides.

4. 4

   Refrigerate for three hours or overnight.

5. 5

   Preheat coal for grilling.

6. 6

   Spread mint leaves on a serving dish so that they make a thick carpet.

7. 7

   Lay lamb on a rack and grill seven to eight minutes on each side for medium rare.

8. 8

   Cook longer for well done.

9. 9

   Place lamb on a board and slice pieces thin with a sharp knife.

10. 10

    Arrange pieces on top of the mint in overlapping layers and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.