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This special entree is always on our Easter table, and I serve it for other events all year.
Christy Porter, Englewood, Colorado

Prep: 10 min. + marinating
Grill: 1½ hours + standing
Yield: 9 servings.


· 1 boneless leg of lamb (4 to 5 pounds)
· 1 cup Dijon mustard
· 1/2 cup soy sauce
· 2 tablespoons olive oil
· 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
· 1 teaspoon ground ginger
· 1 garlic cloves, minced


1) Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb m a large resealable plastic bag.

2) In a small bowl, whisk the remaining ingredients. Pour 1 cup of marinade over lamb. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.

3) Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Place lamb over drip pan.

4) Grill, covered, over medium-low heat for 1½ to 2½ hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.

Nutrition Facts:
4 ounces cooked lamb with 1 tablespoon mustard sauce equals 320 calones, 17 g fat (5 g saturated fat), 113 mg cholesterol, 1,578 mg sodium, 3 g carbohydrate, trace fiber, 38 g protein.


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