Grilled Lamb with Rosemary Mustard Marinade

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.

3 cloves garlic, peeled
1 small onion, peeled and quartered
2/3 cup Vera Jane's 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 pepper
1 leg of lamb (about 5 lbs), boned and butterflied


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.


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.


Carve the lamb diagonally into thin slices. Serve warm or at room temperature.Makes 8 servings

Makes 8 servings

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

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