This recipe is more about the technique than the precise seasonings. Look for Ontario lamb... you will find that it is sweeter and milder than the New Zealand imports which are allowed to mature longer, and are therefore gamier in flavour.
- 5 lb (2.2kg) bone-in leg of lamb
- ¾ cup Summer Kitchen Rosemary Mustard Sauce or ½ cup dijon mustard + ¼ cup white wine
- 6 cloves garlic, minced
- ¼ cup Summer Kitchen Rosemary Rush rub (or dried rosemary + dried thyme)
- salt and pepper
Place the leg of lamb in a glass dish. Mix dijon mustard, white wine, and garlic together. Coat lamb all over with mustard & wine mixture or alternately, Summer Kitchen Rosemary Mustard Sauce and garlic. Sprinkle all over evenly with Rosemary Rush Rub or liberally with dried rosemary and thyme. Season with salt and pepper. Cover with plastic wrap and refrigerate overnight, if possible, or two hours minimum.
Remove lamb from the refrigerator 1 hour before grilling.
Prepare grill for direct grilling over medium heat. Remove the lamb gently and place directly over the heat elements for 1.5 hours or until desired doneness, turning halfway through. With a meat thermometer, check for doneness. When the meat reaches 130°F/54°C, remove from the grill, transfer to a platter and tent with foil for approximately 10 minutes. It should reach 140°F/60°C to 145°F/62°C for medium doneness. Slice thinly, then serve immediately.
Serve with Greek Potatoes.
Pair with Merlot or Shiraz.