Butterflied Leg of Lamb with Rosemary

Ingredients

Directions

Combine the wine, oil, mustard, vinegar, rosemary leaves, peppercorns, oregano,and garlic in blender.

Puree for 3 minutes or until rosemary is completely ground.

Place lamb in large glass baking dish with 2-inch high sides.

Pour marinade over lamb, cover completely and evenly.

Cover; chill at least 8 hours or overnight.

Let stand 2 hours at room temperature before cooking.

Prepare barbecue (medium-high heat).

Remove lamb from marinade.

Sprinkle generously with salt and pepper.

Grill turning occasionally,lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130 degrees F for medium-rare.

Transfer to platter and tent with foil.

Let stand 10 minutes. Cut on diagonal into thin slices.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.