Skewered Leg Of Lamb

Recipe Ingredients

1		Dijon-style mustard - (8 oz)
1/2 cup	118ml	Olive oil
2 tablespoons	30ml	Dry red wine
2		Garlic cloves - minced
1 teaspoon	5ml	Dried rosemary - crushed
1 teaspoon	5ml	Dried basil - crushed
1/2 teaspoon	2.5ml	Dried oregano - crushed
1/2 teaspoon	2.5ml	Dried thyme - crushed
1/4 teaspoon	1.3ml	Pepper
1		Boneless leg of lamb - (abt 4 lbs) - butterflied

Recipe Instructions

In a medium bowl, combine mustard, oil, wine, garlic, rosemary, basil, oregano, thyme, and pepper.

Remove fell (paper-thin, pinkish-red layer) from outer surface of meat. Trim fat. Place lamb in a shallow dish. Spread lamb with mustard mixture. Cover and marinate 4 hours or overnight in the refrigerator.

Remove lamb from marinade, reserving marinade. Thread two 12-inch skewers through meat, criss-crossing diagonally. Place lamb in center of cooking grate. Grill 45 to 55 minutes for rare (or until a meat thermometer inserted in thickest part of meat registers 140 degrees), 55 to 65 minutes for medium (160 degrees), or 1 to 1 1/4 hours for medium-well (170 degrees). Brush with reserved marinade during the last 10 minutes of grilling time.

This recipe yields 16 servings.

Source:
Weber's Recipes at http://www.weber.com

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