Mustard-Glazed Butterflied Leg of Lamb

Though I have not tried this myself, the picture in the book looked delicious. It can be grilled or broiled. This looked like a healthy alternative to other preparations I've seen. From a cookbook entitled The Ultimate Cooking Course, 2003.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup Dijon mustard
• 1 -2  garlic clove, minced
• 2  tablespoons olive oil
• 2  tablespoons lemon juice
• 2  tablespoons  chopped fresh rosemary or 1  tablespoon  crumbled dried rosemary
•  salt & pepper, to taste
• 5 -5 1⁄2 lbs leg of lamb, boned & butterflied

Directions

1. Combine mustard, garlic, oil, lemon juice, rosemary, salt, pepper in shallow glass or ceramic dish. Mix well.
2. Add leg of lamb, secured with skewers, and rub mustard mixture all over it.
3. Cover the dish & let marinate 3+ hours (if marinating in refrigerator, return lamb to room temperature before cooking).
4. BROILER:.
5. Preheat broiler.
6. Place lamb flat on a rack in foil-lined broiler pan.
7. Spread with any remaining mustard mixture.
8. Cook under broiler until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
9. Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.
10. GRILL:.
11. Preheat grill.
12. Place lamb flat on a rack over grill; spread with any remaining mustard mixture.
13. Cook until lamb is crusty & golden brown on the outside--10-15 min on each side for rare, 20 min on each side for medium, 25 min for well done.
14. Transfer lamb to a carving board & let it rest for at least 10 minutes before carving into slices (not too thin) for serving.