Leg Of Lamb With Garlic And Mustard

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 5 lbs boneless leg of lamb, trimmed of fat
• 6 large garlic, sliced lengthwise
• 1 cup cider vinegar
• 2 tablespoons balsamic vinegar
• 3 tablespoons dijon mustard, grainy
• 1 tablespoon black pepper
• 1 tablespoon rosemary, chopped (preferebly fresh)
• 1 tablespoon mint, chopped (preferably fresh)

Recipe

• 1 make 25 to 30 slits in the lamb and insert a slice of garlic into each one.
• 2 combine the vinegars together and add to the lamb. refrigerate for 12 - 24 hours, turning several times.
• 3 remove the lamb from the vinegars pat dry with paper towels and set aside to reach room temperature.
• 4 combine the dijon mustard, pepper, rosemary and mint. set aside. brush the mustard paste onto the lamb.
• 5 preheat the barbecue grill.
• 6 place on the barbecue and cook until done.