Grilled Leg of Lamb w/ Dijon Herb Marinade

While this recipe will taste its best if you let the lamb sit in its marinade overnight, you'll still get a wonderful flavor if you prepare the marinade in the morning and let the lamb soak in it throughout the day. What's more satisfying on St. Patrick's Day than hearty, barbequed meat? (Especially when washed down with a Guinness.)

This lamb makes excellent sandwiches as well. Toast slices of French or sourdough bread on the barbeque or grill for a few minutes, then spread butter over the slices and top with marinated lamb... perfect for a barbeque with your friends!

Ingredients:

• 1 8 oz. jar dijon mustard
• 1/2 cup extra virgin olive oil
• 2 tablespoons dry red wine
• 2 minced garlic cloves
• 1 teaspoon rosemary
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/4 teaspoon pepper
• 1 boned and butterflied leg of lamb (about 4 lbs.)

Directions:

Mix the garlic, pepper, wine, mustard, oil, rosemary, thyme, basil and oregano in a medium sized container.

Remove the fell, which is the pinkish red layer from the meat. Cut the fat off. Marinate the lamb in the mustard mixture, cover and leave overnight in the refrigerator.

Take only the lamb and skewer criss-crossed with two 12 inch skewers. Barbeque or grill the lamb 45 to 55 minutes for rare cooking, 55 to 65 minutes for medium and 1 to 1 1/4 hours for medium well. For the last 10 minutes apply the reserved marinade. Serves 16.