Grilled Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard Crust

Ingredients

• 1 boneless leg of lamb, butterflied to even 2-inch thickness and trimmed of excess fat, about 6 pounds total
• 8 medium garlic cloves, peeled, divided
• 1/2 cup whole grain Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/4 cup dry white wine
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons fresh juice from 1 lemon
• Type of fire: Direct
• Grill heat: high

Directions

1. Cut 4 garlic cloves into thin slices. Open the lamb out on a cutting board, then use the point of a paring knife to cut 1/2-inch-deep pockets across the surface. Tuck the garlic slices into those cuts.
2. Add the remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice to the bowl of a food processor. Pulse until the mixture becomes a rough puree.
3. Set the lamb in a large, shallow container and coat the top with half of the mustard mixture. Turn the lamb over and cover the other side with the remaining mustard mixture. Cover the container and refrigerate overnight.
4. Take the lamb out of the refrigerator 1 to 2 hours before you plan to grill so it can lose its chill. Light one chimney full of charcoal. Once the charcoal is fully lit and coated with gray ash, empty it out and spread the coals evenly across the whole coal grate. Put the cooking grate on, cover the grill, and heat it for 5 minutes. Clean and oil the grate. Cook the lamb over high heat until the first side is nicely seared, 8 to 10 minutes. Turn it over and grill until the second side is seared and an instant read thermometer placed in the thickest part reads 130 degrees F, 8 to 10 minutes more. Move the lamb to a cutting board and rest it for 15 minutes. Slice and serve immediately.