Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

A succulent butterflied leg of lamb marinated overnight in a flavorful blend of garlic, whole grain Dijon mustard, rosemary, and white wine. The lamb is grilled to perfection and served with fresh herbs for an elegant main course.

8 servings

3 hr 4 min

Published October 4, 2025

Ingredients

•1 piece well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness
•8 cloves garlic cloves, peeled, divided
•½ cup whole grain Dijon mustard
•½ cup extra-virgin olive oil
•¼ cup dry white wine
•2 tablespoons finely chopped fresh rosemary
•2 tablespoons fresh lemon juice
•1 spray Nonstick vegetable oil spray
•1 bunch Fresh rosemary sprigs and fresh Italian parsley sprigs

Cooking Instructions

1.
Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly 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-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
20 min
2.
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.
154 min
3.
Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
10 min
4.
Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).

Ingredients

•1 piece well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness

•8 cloves garlic cloves, peeled, divided

•½ cup whole grain Dijon mustard

•½ cup extra-virgin olive oil

•¼ cup dry white wine

•2 tablespoons finely chopped fresh rosemary

•2 tablespoons fresh lemon juice

•1 spray Nonstick vegetable oil spray

•1 bunch Fresh rosemary sprigs and fresh Italian parsley sprigs

Cooking Instructions

Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly 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-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

20 min

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.

154 min

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.

10 min

Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).