Ingredients:
- 5 cloves garlic, chopped
- 1 small onion, peeled and quartered
- 1/2 cup fresh lemon juice
- 1/2 cup fresh Rosemary leaves
- 2/3 cup olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons mustard seed
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon salt
- 1 leg of lamb, boned and butterflied
- Add all ingredients except lamb to a food processor and process until finely chopped.
- Put a large plastic bag in a bowl and put lamb inside.
- Pour marinade over lamb. Refrigerate overnight, turning occasionally.
- Bring lamb to room temperature and remove from marinade.
- Grill for 10 minutes on one side and then turn and grill for 10 minutes more on the other side, or until desired doneness.
- Set aside for 20 minutes to rest.
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