Grilled Butterflied Leg Of Lamb With Mint

Name: Grilled Butterflied Leg Of Lamb With Mint
Total time: 3 h 25 min
Yield: 8 to 10 servings
Ingredients: 1 leg of lamb (about six pounds), boned so that it lies flat; 2 tablespoons Dijon mustard; 1 tablespoon dark soy sauce; 1/2 cup extra-virgin olive oil; 3 cloves garlic, minced; 2 teaspoons fresh rosemary; Freshly ground pepper to taste; About 30 mint leaves (enough to cover the base of a serving dish)

By Moira Hodgson

Total Time: 3 hours 25 minutes
Rating: 5(59)
Comments: Read comments

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Ingredients

Yield:8 to 10 servings

1leg of lamb (about six pounds), boned so that it lies flat
2tablespoons Dijon mustard
1tablespoon dark soy sauce
½cup extra-virgin olive oil
3cloves garlic, minced
2teaspoons fresh rosemary
Freshly ground pepper to taste
About 30 mint leaves (enough to cover the base of a serving dish)

Ingredient Substitution Guide

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Preparation

Step 1
Wipe lamb dry with paper towels and remove any large pieces of fat. In a small bowl, mix together mustard, soy sauce, olive oil, garlic, rosemary and pepper. Spread mixture over lamb on both sides. Refrigerate for three hours or overnight.
Step 2
Preheat coal for grilling. Spread mint leaves on a serving dish so that they make a thick carpet. Lay lamb on a rack and grill seven to eight minutes on each side for medium rare. Cook longer for well done.
Step 3
Place lamb on a board and slice pieces thin with a sharp knife. Arrange pieces on top of the mint in overlapping layers and serve.