Prep: 10 minutes

Cook: 30-35 minutes

Serves: up to about 8


5-6 lb Leg of Lamb – boned and butterflied – fat trimmed

4 fresh cloves garlic – slice thinly


3/4 c. olive oil

3 additional fresh garlic cloves – chopped finely

1/2 c. Country Dijon Mustard

1/2 c. red wine (Cabernet is good here)

Juice of 1/2 of a Fresh Lemon

2 Tbsp. Fresh Rosemary – chopped

1 Tbsp Fresh Thyme leaves – chopped

1 Tbsp. Fresh Parsley – chopped (Italian Flat Leaf always preferable)

2 Tsp. Fresh Mint Leaves – chopped

1 Tsp Kosher Salt (or to taste)

Freshly ground black pepper – to taste


Cut small slits in both sides of the lamb and slip a slice of garlic in each slit. Set meat aside.

Make the marinade by putting all remaining ingredients in a bowl and whisk well so all are incorporated. The result will be a beautiful deep raspberry colored marinade.

Put 1/2 the marinade in a large baking dish.

Place the lamb into the dish.

Pour the remaining marinade over the top of the lamb.

Cover and refrigerate overnight.

The next day take the meat out of the refrigerator and let sit out on the counter about an hour before grilling to bring down to room temperature.

Fire up the grill to very hot and place the lamb on the grill.

Sear both sides on high heat 3-4 minutes. You might even want to close the cover to do this. Then lower your heat and let each side cook about 15 minutes. If using a charcoal grill, just move the meat to a part of the grill that is getting less intense heat. Now, this cook time will vary depending upon how hot your grill is – how thick your meat is – how done you prefer it. So, be vigilant, and keep an eye on this little fella. When ready, it should be pink in the middle. Lamb is best served medium rare to rare. To overcook it or dry it out is a waste of great lamb in my book. Hockey pucks are best kept on the ice and not served to your guests. Some thinner parts of the lamb will cook faster and be more done. You’ll see from the photos that I like my lamb on the rare side. My best advice here is to watch the meat, and be the judge according to how you like it. If you use a meat thermometer – 140 is a good gauge.

The next step is VERY IMPORTANT! After removing the meat from the grill, let it rest for 15 minutes. It will continue to cook a little during this time and should be just perfect after resting. After this little nap, you can then slice it. This process will keep the meat moist as it retains the juices.

Slice the meat against the grain, and garnish with Fresh Basil or Fresh Mint if you like. Drizzle with some Extra Virgin Olive Oil.

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