The lamb would be great with a medium-bodied red wine. This was our very first attempt to barbecue a butterflied leg of lamb; it was terrific!
Makes 6-8 Servings
6 medium garlic cloves
2 Tbsp. minced fresh rosemary
½ tsp. kosher salt
½ tsp. coarsely ground black pepper
1/8 tsp. cinnamon
2 Tbsp. EVO
1 ½ Tbsp. red wine
1 (6 lb). leg of lamb, trimmed, boned & butterflied, have your butcher do this,
the meat should be between 1 1/2″ to 2″ thick
5 Tbsp. Dijon mustard
½ cup EVO
3 Tbsp. red wine
Rosemary sprigs, fresh thyme sprigs, bay leaves
Salt & freshly ground black pepper
Using the first 4 ingredients mix to a paste in a mini-processor or with the back of a chef’s knife. Mix in . EVO and wine, adding more to form a loose paste if necessary; add 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper. Arrange the lamb cut surface down in glass baking dish. Cut slits over the surface with a small, sharp knife. Spoon and press garlic mixture into slits. Rub mustard over entire surface of lamb. Combine ½ cup EVO and 3 Tbsp. wine & pour over meat, turning to coat. Refrigerate the lamb overnight, turning occasionally.
Let lamb stand at room temperature for 1 hour before grilling.
Prepare barbecue to medium-hot with the coals to one side. Drain lamb, reserving marinade. If the lamb is floppy, place metal skewers through to hold it together. Arrange the lamb, boned side down/fat side up, on grill, not over the coals; cover with the lid, cook 10 minutes. Turn, baste the lamb with the marinade, cook 10 minutes, Scatter rosemary, thyme and bay leaves over the fire. Place the lamb over the coals, baste with marinade, turn over, baste the other side and continue cooking the lamb until a thermometer inserted in the thickest part registers 130-135 F for medium-rare and nicely browned on both sides, about 10 minutes longer. Transfer lamb to platter; let stand 15 minutes. Thinly slice across grain. Sprinkle with salt and pepper; garnish with rosemary.