• 3 to 4 pound butterflied leg of lamb

  • 1/3 cup extra-virgin olive oil

  • 2 tablespoons minced fresh garlic

  • 1 tablespoon finely chopped fresh rosemary leaves

  • 2 tablespoons kosher salt

  • 1/2 teaspoon crushed red pepper

  • 1 tablespoon Dijon mustard

  • 2 tablespoons balsamic vinegar


Trim all visible fat from the lamb. Place in a shallow dish.

Mix together the oil, garlic, rosemary, salt, pepper flakes, mustard and vinegar, mixing well.  Rub on both sides of he lamb and cover the dish tightly.  Chill for at least 8 hours or as long as 24 hours.

Place on a preheated hot grill and cook for 30 to 40 minutes (depending on size and thickness of lamb.) Turn once.  Check for doneness with thermometer.

Allow to  sit for 10 minutes, then slice, across the grain to serve.

Serves 6 to 8.