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Grilled Rosemary-Mustard Lamb

Makes 1 main dish, 8 servings with leftovers

Notes: Keep this dish on hand for guests. Thaw overnight in the refrigerator. When you purchase ingredients for the cooking day, also buy shelf-stable or refrigerated cooked polenta. As the lamb grills, cut polenta into 3/4- to 1-inch-thick slices and brush with olive oil. Lay slices over direct heat beside the lamb. Brown well on each side, 10 to 15 minutes total. Serve lamb and polenta with a green salad. Any leftover lamb is excellent another day, thinly sliced, in sandwiches.

 1 boned leg of lamb (4 lb.), fat-trimmed
 2/3 cup Dijon mustard
 2/3 cup dry vermouth
 1/4 cup olive oil
 1/4 cup Worcestershire
 2 tablespoons lemon juice
 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary
 2 tablespoons minced garlic
 1 cup whipping cream
Step 1

Rinse lamb and pat dry. Lay flat, cut side up. Make long cuts lengthwise into, but not quite through, leg. Press out and pat meat so it's as evenly thick as possible, making additional cuts as required.

Step 2

Put lamb in a plastic freezer bag (1-gal. size). Add mustard, vermouth, oil, Worcestershire, lemon juice, rosemary, and garlic. Seal bag, turn to coat meat, and freeze up to six weeks.

Step 3

Thaw (see notes).

Step 4

Lightly oil a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Lift lamb from bag; save marinade. Lay meat on grill. Close lid on gas grill. Cook until lamb is well browned on bottom, about 8 minutes. Turn meat and cook until as done as you like, about 20 minutes longer for medium-rare (pink in center; cut in thickest part to check). Transfer lamb to a platter and let rest at least 10 minutes.

Step 5

Meanwhile, in a 2- to 3-quart pan, combine reserved marinade and cream; bring to a boil over high heat and stir often until mixture is reduced to 2 1/4 cups, about 10 minutes. Add any meat juices from platter.

Step 6

Slice lamb and accompany with sauce.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 508Calories from Fat 51
% Daily Value *
Total Fat 29g45%

Saturated Fat 11g56%
Cholesterol 185mg62%
Sodium 694mg29%
Total Carbohydrate 4.3g2%

Dietary Fiber 0.1g1%
Protein 49g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.