BBQ |
Bastille Day Grilled Lamb With Rosemary |
1 large clove garlic, minced 1 tablespoon fresh rosemary, minced 1 tablespoon olive oil 2 teaspoon white wine vinegar 2 teaspoon dijon mustard 1/2 teaspoon salt 1 1/2 lb leg of lamb* 1 freshly ground black pepper |
*Brought to room temperature. A butterflied leg of lamb has a center portion and two flaps. This recipe uses only the center portion. The remaining portions can be stored in the freezer for later use. The larger flap (sirloin) can be grilled. The smaller one is excellent to use for kebabs. If you're cooking for a larger group, use the entire leg.
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