1 Leg of Lamb, butterflied
1/2 c. olive oil
1/3 c. red wine vinegar
1 T. prepared dijon mustard
1 tsp. kosher salt
1/2 tsp. coarse ground black pepper
3 sprigs of rosemary
Place lamb flat in a seal-able plastic bag with the sprigs of rosemary.
Whisk the remaining ingredients together and add to the bag. Force out as much air as possible, and turn the bag to coat the lamb.
Refrigerate for 3-24 hours.
Prepare your grill at medium heat.
With a basting brush lightly brush the grill surface with the marinade.
With tongs, remove lamb, allow it to drip, and lay it fat side down on the grill.
Lower the heat, and turn the lamb after 10 minutes.
Remove the lamb from the heat after 8 minutes, and test for doneness. Thicker parts should be pink; thinner parts should be well-done.
Slice across the grain. Serve.