| Lamb with Herb Dijon Sauce
One 5 to 6 pound leg of lamb, boned and butterflied
One 8 ounce jar of Dijon mustard
1/3 cup of dry white wine
1/4 cup of cooking oil
2 cloves garlic, minced
1 teaspoon of dried rosemary, crushed (1 tbsp. fresh)
1 teaspoon of dried basil, crushed (1 tbsp. fresh)
1/2 teaspoon of dried oregano, crushed (1/2 tbsp. fresh)
1/2 teaspoon of dried thyme, crushed (1/2 tbsp. fresh)
1/4 teaspoon of pepper |
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Spread lamb with mustard mixture. Cover and marinate for 2-24 hours in refrigerator. Drain meat, reserving marinade. Thread two 12-14 inch skewers diagonally through meat to keep it flat during cooking. Cook on grill over medium slow heat 1 1/2 hours. Brush with reserved marinade during last 15 minutes of cooking. Serve with warm hard rolls and salad. |
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