What makes this entrée so flavorful? Tucking garlic slices into the lamb and covering the meat with a puree made of garlic, Dijon mustard, rosemary, and lemon.
Ingredients
Makes 10 to 12 servings
Step 1
Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
Step 2
Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
Step 3
Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
What to drink:
Step 4
Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).
Nutrition Per Serving
Start with a boneless 7-pound leg of lamb. When all fat and sinew are trimmed, it will weigh about 6 pounds.
Leave a Review
Reviews (46)
Back to Top这是一个没有失败的配方和值得的。this is our go to Christmas dinner for the past 4 years. Everyhone loves it, use a meat thermometer to monitor and all will go well. I have done this recipe on a gas grill as well as a Trager BBQ. Perfect every time.
gtiftick
Clovis, Ca
12/18/2017
I cooked this for our Easter dinner and it was the worst lamb I've ever made. Prepared as written and it was horribly overcooked and dry.
kldteach
Dallas, TX
4/17/2017
Has anyone tried rolling and tying the roast? We want to cook it low and slow on the roaster...would love to hear from anyone who has done this.
krae19
Port St. Lucie, Fl
1/27/2016
I've made this twice, once for discerning French guests and this year for Easter dinner. It's best marinaded overnight. I used herbs de Provence because I was out of fresh rosemary. It was good on a gas grill but it was exceptional on a wood grill smoked with apple wood.
Niborder
Washington DC
4/5/2015
I have made this twice as directed and it's been a hit each time. Easy, flavorful, and I'm not even a huge lamb fan and I found this to be a favorite dish. I've purchased a leg already boned out and then I've pounded it just a little bit to achieve 2" thickness. My favorite part is that you prep it ahead of time and then hand it off to the hubby to grill!
misstermilkscows
Novato, ca
4/21/2014
We made this on our charcoal grill as directed. It came out fabulously! We made it for Easter dinner for ourselves. Then made it again later for people who did not usually eat lamb. It was a hit! I'm personally not a fan of mustard, but the mustard flavor was not overpowering.
jester065
Waialua, HI
3/20/2014
I roasted the lamb because we don't have a BBQ grill. Also chopped the parsley and rosemary very finely into the mustard mixture and added about 1/4 cup of sour cream to the mixture. The result was fantastic. Next time, I think I might omit the sour cream - it wasn't bad, but it toned the mustard flavor down considerably. Also had only one kind of mustard. Still it gave the roast such a wonderful flavor.
rose_hoppe
Los Osos, CA
10/27/2013
Delicious. I made this for my discerning family and they loved it. I almost over cooked it, so maybe use indirect heat or reduce cooking time. I served it with rice cooked in chicken broth with sauteed onions and herbs, and green beans tossed with sauteed shallots and butter. We had an Okanagan Syrah that went beautifully, from Chaberton Estate winery.
ElysseL
London, ON
8/26/2013
Excellent flavor. Suggest removing the marinade before putting it on the grill, otherwise there is considerable flaming from the oil in the marinade. Or use indirect heat.
Anonymous
Richmond, VA
4/6/2013
This is the second year in a row we did this for Easter. It is awesome. We probably used about 3 times the number of garlic cloves they suggest to insert into the meat though. Love garlic! Anyways, great recipe. Took remaining marinade and brushed it onto asparagus and orange bell peppers to grill with the leg of lamb. Served some garlic and rosemary roasted fingerling potatoes with it. Fabulous!
jeanne27
Northern Illinois
4/1/2013
Unfortunately I didn't have the whole grain mustard so used regular Dijon mustard. I should've used less olive oil as the marinade really was runny, not like a puree. And, as one reviewer already noted, then it doesn't work on the bbq as well. I also used lamb chops, not a boneless leg of lamb, but that was no issue. It really was good, I'll make it again.
dpaget
Scottsdale AZ
3/3/2013
Have made this 3-4 times . It's a family favourite ,even for the one that don't like lamb . Easy prep , & turns out well even if you run short on the marinating time.
katzie81
Langley,bc
10/27/2012
We enjoyed this dish immensely after only marinating for about 4 hours. Can't imagine how great if we'd left it over night. Took a bit longer to cook as it wasn't exactly butterflied - butcher just cut out the bone & was meat was pretty thick. Will be a keeper!
JRLL
clt
9/4/2012
This is one of my standard, go to recipes. It's important to use the course ground mustard as called for in the recipe - it holds up much better on the BBQ. Even people who are neutral on lamb will love this one. I have tried it in the oven but was disappointed compared to the grill - of course!
bfreidy
San Francisco Bay Area
6/26/2012
Turned out 'good'. I followed the recipe exactly and my husband cooked it perfectly. It was good, just not exceptional. I guess I was expecting to get a little more from the marinade? I couldn't really tell it had anything on it. I will look for something else next time.
misstermilkscows
Novato
5/5/2012
