Butterflied Leg of Lamb On the Coals

An old favourite from our archives, requested by one of our followers Ryan Spencer.  Delicous butterflied lamb with a mustardy tang.

Serves:  8

INGREDIENTS:

• 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

METHOD:

• 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.