Grilled Leg of Lamb with Rosemary, Garlic and Mustard

The classic combination of Dijon mustard, garlic and rosemary that marries so well with lamb is used as an overnight marinade, imparting huge flavour and tenderness to the meat.

I butterflied the leg myself so unfortunately it wasn’t the same thickness throughout. Even so, the thinner sections that were a little more well cooked than I would have liked were very tender thanks to the marinade.

In colder weather, this would be great done indoors in a grill pan and finished in the oven.