CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66888c0a   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grilled Leg Of Lamb w/Rosemary, Garlic & Mustard   
    Categories: Lamb/mutton, Wine, Citrus   
         Yield: 11 Servings   
       
         6 lb Boneless leg of lamb;   
              - well-trimmed, butterflied   
              - to 2" thickness   
         8 cl Garlic; peeled, divided   
       1/2 c  Whole grain Dijon mustard   
       1/2 c  Extra-virgin olive oil   
       1/4 c  Dry white wine   
         2 tb Fine chopped fresh rosemary   
         2 tb Fresh lemon juice   
              Nonstick spray   
              Fresh rosemary sprigs   
              Fresh Italian parsley   
              - sprigs   
       
     Open lamb like book on work surface. Using tip of small   
     knife, make 1/2" deep slits all over lamb. Thin slice 4   
     garlic cloves. Insert garlic slices into slits in lamb.   
     Combine remaining 4 garlic cloves, mustard, olive oil,   
     white wine, rosemary, and lemon juice in processor. Blend   
     until coarse puree forms. Spread underside of lamb with   
     half of puree. Place lamb, seasoned side down, in 15" x   
     10" x 2" glass baking dish. Spread remaining puree over   
     top of lamb. Cover lamb with plastic wrap and chill   
     overnight.   
        
     Let lamb stand at room temperature 2 hours. Coat grill   
     rack with nonstick spray and prepare barbecue (medium-high   
     heat). Sprinkle lamb generously with salt and pepper on   
     both sides. Grill lamb to desired doneness, about 17   
     minutes per side for medium-rare. Transfer lamb to cutting   
     board; let rest 10 to 20 minutes.   
        
     Thinly slice lamb against grain. Overlap slices on platter.   
     Sprinkle with salt and pepper. Garnish with fresh herb   
     sprigs.   
        
     INGREDIENT TIP: Start with a boneless 7-pound leg of lamb.   
     When all fat and sinew are trimmed, it will weigh about 6   
     pounds.   
        
     Bon Appétit | April 2010   
        
     by Sisi and Wil Carroll   
        
     Yield: Makes 10 to 12 servings   
        
     MM Format by Dave Drum - 15 April 2010   
        
     Uncle Dirty Dave's Archives   
       
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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