Bastille Day Grilled Lamb With Rosemary

Course : Grilling
Serves: 4
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1 clove garlic
1 tablespoon fresh rosemary -- minced
1 tablespoon olive oil
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 1/2 pounds leg of lamb*
1 teaspoon freshly ground black pepper

Preparation / Directions:

*Brought to room temperature. A butterflied leg of lamb has a center portion and two flaps. This recipe uses only the center portion. The remaining portions can be stored in the freezer for later use. The larger flap (sirloin) can be grilled. The smaller one is excellent to use for kabobs. If you're cooking for a larger group, use the entire leg. 1. Prepare a medium-hot charcoal fire. 2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small bowl. Rub over entire surface of lamb. (Can be done as long as 12 hours ahead of time, if desired.) 3. Place lamb on grill and sprinkle generously with ground pepper. 4. Grill until the meat registers 120F on an instant reading thermometer for rare, 22 to 25 minutes; or longer as desired. Let rest for 5 minutes before slicing

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