| 1 | *brought to room temperature. |
| 2 | A butterflied leg of lamb has a center portion and two flaps. |
| 3 | This recipe uses only the center portion. |
| 4 | The remaining portions can be stored in the freezer for later use. |
| 5 | The larger flap (sirloin) can be grilled. |
| 6 | The smaller one is excellent to use for kebabs. |
| 7 | If you"re cooking for a larger group, use the entire leg. |
| 8 | Prepare a medium-hot charcoal fire. |
| 9 | Or heat oven to 450 degrees and line jellyroll pan with aluminum foil. |
| 10 | Combine garlic, rosemary, oil, vinegar, mustard and salt in a small bowl. |
| 11 | Rub over entire surface of lamb. |
| 12 | (can be done as long as 12 hours ahead of time, if desired). |
| 13 | Place lamb on grill or baking sheet and sprinkle generously with ground pepper. |
| 14 | Grill or bake until it registers 120 degrees on an instant reading thermometer for rare, 22 to 25 minutes; or longer as desired. |
| 15 | Let rest for 5 minutes before slicing. |
| 16 | Nutrition information per serving: 290 calories, 355 mg sodium, 14 g fat, 0.5 g carbohydrates, 120 mg cholesterol, 39 g protein. |
