Now that Easter is only a few days away, we thought we'd share a spectacular Leg of Lamb recipe with you. Our own Marketing Specialist - Sara - has made this recipe countless times and can't rave enough about it! Sara even made this for a dinner party with friends who thought they didn't like lamb and she converted them. When we heard that, we thought we must share this with all of our peeps! We hope you enjoy this recipe as much as we did.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.
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. Garnish with fresh herb sprigs.
ChefTools To Help Get You Cooking:
RSVP Herb Scissors
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