- 1 boneless leg of lamb, butterflied
- 2 tbsp garlic, minced
- 1 cup Dijon mustard
- 1/2 cup honey
- 1 cup white wine
- Black pepper, coarsely ground
- 1/3 cup Italian parsley, minced
Combine marinade ingredients and place in a 1 gallon re-sealable plastic bag. Unfold the lamb and examine how the butcher butterflied it. You may need to further cut it so the meat is uniformly thick. You may also want to cut it into 2 to 3 smaller segments, as it will be easier to handle. Add lamb to plastic bag and marinate in fridge around 2 1/2 hours. Place lamb on grill over low-medium flame of a gas grill, or over well-heated coals of a charcoal grill. Turn lamb 2 to 3 times while grilling; remove once browned to your liking. Allow meat to sit 10 to 15 minutes before serving.
Makes 6-8 servings.