Ingredients
2 tablespoons dried rosemary, crumbled
2 tablespoons dried thyme, crumbled
1 bay leaf, crumbled
1/2 garlic head cloves, peeled
1/4 cup olive oil
3 tablespoons dijon mustard
1 1/2 teaspoons ground coriander
1 teaspoon cayenne pepper
freshly ground pepper to taste
1 5-pound boned and butterflied leg of lamb
Preparation
Grind rosemary, thyme and bay leaf in food processor, with machine running add garlic through feed tube and mince. Add remaining ingredients expect lamb and puree to a paste. Place lamb in a glass baking dish. Rub with paste. Cover and refrigerate overnight.
Prepare barbecue (high Heat) Grill lamb about 12 minutes per side for rare.
Transfer to large patter. Tent with foil. Let stand 10 minutes.
Slice lamb across grain and serve.
