4 oz (115g) dijon mustard
1 - 2 garlic cloves, finely chopped
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh rosemary or 1 tablespoon crumbled dried rosemary
salt and pepper
1x 5 lb (2.25kg) leg of lamb, boned and burterflied
2. Add the leg of lamb , secured with skewers, and rub the mustard mixture all over it. Cover the dish and leave to marinate for at least 3 hours. (If the lamb is marinated in the refrigerator, let it return to room temperature before cooking.)
3. Preheat the grill or prepare a charcoal fire.
4. Place the lamb flat on the rack in the grill fpan (line with foil) or on the barbecue over the charcoal fire. Spread with any mustard mixture left in the bowl.
5 if grilling, set the lamb 4- 5 in (10 - 12.5cm) from the heat. Cook under the grill or over charcoal until the lamb is crusty and golden brown on the outside, 10 -15 minutes on each side for rare meat, 20 minutes for medum and 25 minutes for well done.
6. Transfer the lamb to a carving board and leave it to rest for at least 10 minutes before carving into neat slices (not too thin) for serving.