Grilled Leg of Lamb with Rosemary and Garlic

Ask your butcher to bone and butterfly the lamb

Serves 6 - 8

1/4 cup extra-virgin olive oil
1 tblsp. Dijon-style mustard
4 garlic cloves, minced
3 tblsp. fresh rosemary
Coarse sea salt
Freshly ground black pepper

1 5-6 lb. (3 kg.) leg of lamb, boned and butterflied

Place lamb in a wide bowl or dish.  Combine olive oil, mustard and garlic in a small bowl.  Pour over lamb and distribute evenly with hands.  Sprinkle with sea salt and black pepper. Allow to sit and marinate at room temperature for one hour.  (Can be prepared up to 24 hours in advance.  Cover and refrigerate.  Allow to come to room temperature before grilling.) 
Prepare barbeque.  Grill lamb, turning, until meat thermometer inserted in thickest part of meat registers medium-rare, about 25 minutes.  Alternatively, roast in a pre-heated 425 F. oven approx. 30 minutes.  Transfer meat to cutting board, tent loosely with foil and allow to rest 10 minutes.
Cut lamb in slices and garnish with fresh rosemary sprigs.