- 1 leg of lamb, butterflied
- 6 cloves garlic, finely chopped
- 1 cup dry white wine
- 2 cup olive oil
- ¼ cup Dijon mustard
- 3-4 tablespoons fresh rosemary, lightly chopped
Mix all ingredients together. Place lamb and marinade together in a Ziploc. Refrigerate for 24 hours, turning occasionally.
Prepare a grill to medium hot. Grill the lamb 7-9 minutes per side, basting with marinade occasionally. Allow to rest 10 minutes before slicing.