Grilled Leg of Lamb with Rosemary, Garlic and Mustard

Get a 7-pound leg of lamb trimmed of all fat, sinew and bones, and butterflied to an even 2-inch thickness.

Ingredients:
1 6-pound boneless leg of lamb, well-trimmed
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup dry white wine
2 T finely chopped fresh rosemary
2 T fresh lemon juice
nonstick vegetable oil spray
fresh rosemary sprigs
fresh Italian parsley sprigs

Open lamb like a book on work surface. Using tip of a small knife, make 1/2-inch deep slits all over the lamb. Thinly slide 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- by 10- by 2-inch glass baking dish. Spread remaining puree over the top of lamb. Cover lamb with plastic wrap and chill overnight.

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.

Thinly slice lamb against grain. Overlap slices on platter, sprinkle with salt and pepper, and garnish with fresh herb sprigs.

Serves 10 to 12