Name: Grilled Leg of Lamb with Rosemary, Garlic, and Mustard
Yield: 10 to 12 Servings
Ingredients: 1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness; 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 tablespoons finely chopped fresh rosemary; 2 tablespoons fresh lemon juice; Nonstick vegetable oil spray; Fresh rosemary sprigs and fresh Italian parsley sprigs

Ask your butcher for boneless leg of lamb—it makes this recipe much easier and faster to grill.

Recipe notes