Butterflied Leg of Lamb

From New Southern Cooking by Nathalie Dupree

These days, butterflied (boned) legs of lamb are available at the supermarket.  Usually they come in an elastic web, which should be removed.  Open up the lamb and spread out to roughly resemble a butterfly.

Marinade:
8 ounces Dijon Mustard
2 tablespoons rosemary, chopped or crumbled roughly
2 tablespoons fresh ginger, finely chopped
2 cloves garlic, chopped
3 tablespoons soy sauce
3 tablespoons peanut or other oil
1 whole leg of lamb, bones removed, about 5 pounds before boning

Mix together the mustard, rosemary, ginger, garlic, soy sauce and peanut oil . Smear over the lamb, on both sides, and marinate in a plastic bag in the refrigerator.

When ready to cook, prepare a grill or the broiler. Remove the lamb from the bag, with the marinade, and cook on the hot grill or under the broiler 15 minutes on each side. Test for doneness. (I prefer my lamb rare.)  The lamb should be dark brown or black around the edges, rare inside. Don’t worry if the marinade burns…the meat will still be delicious.