Grilled Leg of Lamb with Garlic, Rosemary & Mustard - A Terrific Easter Dinner Recipe!



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For large gatherings like Easter, succulent leg of lamb is the roast of choice. Its delicate flavor and tenderness are beyond compare. The lamb roast needs to marinate overnight, so do plan ahead. Serves 10-12.


Shopping List

Huntington Meats & Sausage: Leg of Lamb - SPECIAL PRICE: $8.99/lb. (in-store only, valid 4/11-4/17)

Farm Fresh Produce: Garlic, Fresh Rosemary, Lemon

Monsieur Marcel Gourmet Market: Whole Grain Mustard, Extra Virgin Olive Oil, Dry White Wine


  • 6 lb boneless Leg of Lamb, well trimmed, butterflied to two inch thickness
  • 10 garlic cloves, peeled
  • 1/2 cup whole grain mustard
  • 1/2 cup extra virgin olive oil
  • 1/4 cup dry white wine
  • 2 Tablespoons finely chopped fresh rosemary
  • 2 Tablespoons lemon juice
  • Non-stick cooking spray
  • Fresh rosemary sprigs


Open butterflied lamb on work surface. Using tip of small knife, make 1/2 inch slits all over lamb. Thinly slice five of the garlic cloves and insert into slits in the lamb. Combine remaining five garlic cloves, mustard, olive oil, white wine, rosemary and lemon juice in a food processor. Blend until coarse purée forms. Spread underside of lamb with half the purée. Place lamb, seasoned side down, in a glass baking dish. Spread remaining purée over top of lamb. Cover baking dish with plastic wrap and refrigerate overnight.

Let lamb stand at room temperature for two hours. Coat grill rack with non-stick cooking spray and heat barbecue to medium high heat. Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, approximately 16 minutes each side for medium rare. Transfer lamb to cutting board and allow to rest 10 minutes.

Thinly slice lamb against the grain. Arrange slices on serving platter and sprinkle with salt and pepper. Garnish with fresh rosemary sprigs and serve with roasted potatoes, salad or other sides of your choosing.


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