Easter Sunday presents the perfect opportunity to grill a magnificent butterflied leg of lamb. For many home cooks, the leg of lamb represents the ideal cut, balancing rich flavor, satisfying texture, and impressive presentation for a special occasion. One enthusiast recently took on the challenge of preparing a whole leg, drawing inspiration from a classic recipe and adding a personal touch with a whole grain Dijon mustard paste.

The journey began with an ambitious step: breaking down the leg of lamb. Instead of relying on a butcher, the cook decided to personally remove the meat from the bone and butterfly it. This technique, while requiring a bit of finesse, involves deboning the leg and opening it up to create a more uniform thickness. This ensures even cooking over high heat. The result was a proud achievement, a testament to the cook's growing skills in the kitchen.

The flavorful marinade was simple yet powerful:

• Whole grain Dijon mustard

• Fresh garlic, minced

• Extra virgin olive oil

• Dry white wine

• Fresh rosemary, chopped

• Fresh lemon juice

This potent paste was spread liberally over the entire surface of the butterflied lamb. The key to depth of flavor was patience; the lamb was wrapped and allowed to rest in the refrigerator overnight. This extended marinating time allowed the acidic components like lemon juice and wine to gently tenderize the meat while the garlic and rosemary infused their aromatic qualities deep into the lamb.

Grilling day was remarkably straightforward. After the lamb came to room temperature, it required just about 20 minutes over a direct, high heat. The high heat was crucial for creating a beautifully seared, flavorful crust on the outside while keeping the interior a perfect medium-rare. A final rest period allowed the juices to redistribute throughout the meat, ensuring every slice was succulent.

The payoff was tremendous for the effort invested. The lamb itself boasted a rich, distinctively 'lamby' flavor with an incredibly silky, tender texture. The mustard crust provided a wonderful heft, adding a pleasant sharpness and herbaceous note that complemented the natural savoriness of the meat without overpowering it. The recipe proved so successful that it even won over a typically lamb-averse family member, a victory that previous preparations like rack of lamb had failed to achieve.

This butterflied leg of lamb has certainly earned its place as a winning centerpiece for Easter celebrations. It raises the question for other holiday hosts: what is your favorite way to prepare a celebratory lamb dish? Whether it's a traditional roast, a slow-braised shoulder, or an inventive new recipe, the possibilities for this festive meat are nearly endless. 😊

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