First Prize Marinated Leg of Lamb

Amongst our friends, food is a serious subject, and can be very competitive. We had two food cook-offs and this recipe came in first in the meat division both times. I got this recipe from a wonderful cookbook, the Low Fat Grill, by Donna Rodnitzky. I often half the recipe for smaller portions of lamb.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup fresh lemon juice
• 6  tablespoons Grey Poupon mustard
• 1⁄4 cup honey
• 1⁄4 cup soy sauce
• 1⁄2 tablespoon olive oil
• 1  teaspoon fresh rosemary (or more)
• 1  teaspoon peppercorn, crushed
• 1  teaspoon coarse salt
• 4  large garlic, crushed
• 3  lbs leg of lamb, butterflied

Directions

1. Make sure that the lamb is uniform in size. If not, cut the portion open like a book and the meat will cook more evenly.
2. Combine all the ingredients for the marinade and the lamb in a zip lock bag. Marinade 1 - 3 days.
3. Grill 30 - 50 minutes, or until meat thermometer regtisters 150° for medium rare, turning the lamb every 8 minutes. Remove from grill and allow to sit 5 minutes before carving.
4. The original recipe calls for Grey Poupon Peppercorn mustard. I cannot get this type of mustard, so I use regular Dijon and add more peppercorn. You can use a liberal amount of rosemary and peppercorn, depending on preference.
5. For easy preparation, I chop the rosemary, peppercorns, coarse salt and garlic in my mini food processor.