grilled rosemary leg of lamb
1 whole leg of lamb, trimmed and butterflied (a good butcher can do this for you. The Chappaqua Village Market does it very well, securing the meat with small skewers )
¼ cup olive oil
½ cup red wine
2 cloves fresh garlic, crushed
2 Tablespoons Dijon mustard
2 Tablespoons Basics Fuirst Rosemary Roasting Blend
1 tsp kosher salt
½ tsp black pepper
In a small bowl, whisk together all of the ingredients, except the lamb. Season lamb with salt and pepper then place in a shallow baking dish or zip lock bag. Pour marinade over lamb. Close bag or cover baking dish with plastic wrap. Let lamb marinate several hours or overnight, turning once or twice to marinate evenly.
Heat outside barbecue or stovetop grill. Remove meat from marinate. Grill meat for about 15 minutes per side for medium rare. When meat is cooked place it on a cutting board to rest for 5 minutes. Slice on the diagonal and serve. Serves 8-10.