An old favourite from our archives, requested by one of our followers Ryan Spencer. Delicous butterflied lamb with a mustardy tang.
- 1 boneless leg of lamb, butterflied to even 5 cm thickness and trimmed of excess fat, about 2.8 kg in total
- 8 medium garlic cloves, peeled, divided
- 1/2 cup whole grain Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/4 cup dry white wine
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons fresh juice from 1 lemon
- Thinly slice 4 cloves of garlic (remember to crush the cloves with the blade of your knife before you slice them as it releases more flavour).
- Spread lamb open on cutting board. Using tip of a paring knife, make 1 cm-deep slits all over lamb. Insert garlic slices into slits in lamb.
- Combine remaining 4 cloves of garlic, mustard, olive oil, white wine, rosemary, and lemon juice in the workbowl of a food processor.
- Pulse until coarse puree forms.
- Place lamb in a large shallow container and spread half of mustard mixture over top. Flip lamb and spread with remaining mustard mixture.
- Cover and let sit in refrigerator overnight.
- Remove lamb from refrigerator 1 to 2 hours before grilling, allowing to come to room temperature.
- Light your charcoal or wood and when the coals are ready as for steak, spread out the coals evenly over the surface.
- If you have a Weber type braai, cover and pre-heat for 5 min.
- Clean and oil the grilling grate lightly.
- Grill lamb over high heat until well seared, 8 to 10 minutes.
- Flip and continue to cook until second side is seared, 8 to 10 minutes more. (pink with a little blood – Medium)
- Transfer to a cutting board and let rest for 15 minutes.
- Slice and serve immediately with mashed potatoes and green salad.