Grilled Leg of Lamb with Mustard and Garlic
If you like leg of lamb, you’ll love this simple, straightforward way of grilling it, boned and flattened—also called butterflied—so that it cooks relatively quickly over good, hot coals. It’s far easier than roasting a bone-in lamb in the oven. I decided on a classic marinade made from mustard, red wine, and garlic, as well as some generous handfuls of fresh herbs. The time the lamb soaks in this savory brew heightens its flavors so that all you need to do is watch the meat for about half an hour as it grills. It’s important to take the meat from the fridge about an hour before cooking; cold meat does not cook as evenly as does room-temperature meat. I like the lamb just as it comes off the grill, but the mint-flavored mustard is wonderful with it, too.
10 garlic cloves
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh mint
1 (5- to 6-pound) butterflied leg of lamb
3/4 cup Dijon mustard
3/4 cup red wine
1/2 cup canola oil
2 tablespoons herbes de Provence
Kosher salt and freshly ground black pepper
Minted-Honey Mustard (recipe follows)
Cut four of the garlic cloves in half. Roughly chop the remaining six.
Mix together the rosemary and mint.
Spread the lamb open on a flat work surface. Using the tip of a small, sharp knife, make eight small slits into the meat on the inside of the lamb. Stuff the halved garlic cloves into the slits. Spread the mixed herbs over both sides of the lamb. Transfer the lamb to a glass, ceramic, or other nonreactive dish large enough to hold it opened up.
Mix together the mustard, wine, oil, herbes de Provence, and the remaining garlic. Pour over the lamb, cover the dish, and refrigerate the lamb for at least 8 hours or overnight.
Remove the lamb from the refrigerator about 1 hour before grilling. Wipe off the marinade and remove and discard the garlic halves. Lay the lamb on a clean platter and season both sides with salt and pepper.
Spray the grilling grate of a gas or charcoal grill with vegetable oil spray. Preheat the grill to medium hot.
Grill the lamb for 12 to 15 minutes on each side for medium-rare lamb: the internal temperature will read 145°F for medium-rare. The exact time will depend on the thickness of the butterflied leg of lamb and the desired degree of doneness.
Let the lamb rest on a cutting board for 10 to 15 minutes before slicing against the grain. Serve with the Minted-Honey Mustard.
Makes about 1/2 cup
1/3 cup Dijon mustard
2 to 3 tablespoons honey, or as needed
1 tablespoon white balsamic vinegar
1 teaspoon chopped rosemary
1 tablespoon chopped mint leaves
Stir together the mustard, honey, vinegar, rosemary, and mint. Taste and add more honey if desired.
The mustard can be made up to 24 hours ahead of time. Let the mustard reach room temperature before serving.