Grilled Lamb with Rosemary Mustard Marinade

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Lamb and rosemary are a marriage made in Heaven. Dijon mustard and mustard seeds lend a touch of piquancy. Thanks to Kitty Sachs for this flavorful entrée.

Ingredients:

• 3 large garlic cloves, peeled
• 1 small onion, peeled & quartered
• 2/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup fresh rosemary
• 2 Tbsp Dijon mustard
• 2 tsp mustard seeds
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 leg of lamb (about 5 lbs), boned and butterflied

Directions:

Marinade

In the food processor, finely chop the garlic and the onion. Add remaining ingredients, except the lamb, and process until well combined. Put the lamb in a large, heavy-duty plastic storage bag; pour marinade over the lamb. Turn to coat lamb and refrigerate overnight, turning occasionally.

Grilling

Bring the lamb to room temperature. Grill or broil 10 minutes on one side; turn and cook an additional 5 to 10 minutes until desired doneness. (A meat thermometer will register 135°F for rare and 145°F for medium-rare). Set aside for 20 minutes to rest.

Serving

Carve the lamb diagonally into thin slices. Serve warm or at room temperature.

Makes 8 servings

Per serving: 366 calories (55% calories from fat); 22g total fat; 5g saturated fat; 118mg cholesterol; 319mg sodium; 2g total carbohydrates; 38g protein