Ingredients

• 1 (7-pound) leg of lamb, boned and butterflied
• 1 cup olive oil
• 8 tablespoons wine vinegar
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 1/2 cup prepared mustard

Instructions

1. Combine oil, vinegar, garlic, and salt to make a marinade. Place lamb skin-side up in a shallow pan and pour the marinade over it. Slather mustard on skin side. Cover and let marinate over night. To cook, place lamb mustard-side down on a very hot grill, five inches from flame. When brown on one side, turn. Cook about one hour total, checking for doneness at 45 minutes. Slice thinly to serve.