Leg of Lamb With Garlic and Mustard

1. 1

   Make 25 to 30 slits in the lamb and insert a slice of garlic into each one.

2. 2

   Combine the vinegars together and add to the lamb.

3. 3

   Refrigerate for 12 - 24 hours, turning several times.

4. 4

   Remove the lamb from the vinegars pat dry with paper towels and set aside to reach room temperature.

5. 5

   Combine the Dijon mustard, pepper, rosemary and mint.

6. 6

   Set aside.

7. 7

   Brush the mustard paste onto the lamb.

8. 8

   Preheat the barbecue grill.

9. 9

   Place on the barbecue and cook until done.

* Per serving · 4 servings · Values may vary.

No additional tips available.