Ingredients
6 cloves garlic
2 T. minced fresh rosemary
1-2 t. coarse ground pepper
pinch cinnamon
3 T plus 1 1/2 t olive oil
3 T. red wine
6 lb. leg of lamb, boned and butterflied
5 T. Dijon mustard
1/2 c olive oil
3 T red wine
fresh rosemary and other herbs
Preparation
Grind the first 6 ingredients in a food processor. Arrange lamb cut side down in large glass baking dish. Cut the surface in spots using a small knife. Rub the garlic mixture into the lamb. Coat both sides with mustard. Combine 1/2 c olive oil and the 3 T red wine, pour over meat and marinade overnight. After the lamb has marinated overnight preheat grill, reserve marinade and place lamb cut side down, cook for 15 minutes. (Baste frequently with the rosemary branch dipped in the marinade). Turn lamb. Cook 5 min. then scatter herb bunch over hot coals. Continue cooking about 10-15 min. more, done @ 145 degrees. Let rest 5-10 minutes, then slice and serve with platter juices.
