Butterflied Garlic Studded Leg of Lamb with Dijon Mustard Crust
1 Butterflied Leg of Lamb 1 head of garlic, peeled 2 bunches scallions, tops only 1 cup parsley, chopped Olive oil Kosher salt ⅛ cup grated parmesan cheese ¼ cup bread crumbs ½ cup Dijon mustard
Grilling Method: Indirect/Medium Heat
Open lamb to expose center, set aside. Cut 8 garlic cloves in half or thirds depending on how large the cloves are. Mash remaining garlic cloves in a mortar and pestle or with a fork on the side of a bowl. Add scallions, parsley and 1 tablespoon of oil. Brush interior of lamb with oil, sprinkle with salt. Spread garlic-herb mixture on meat. Roll lamb and secure ends with toothpicks. With a paring knife, make small slits in the rolled lamb roast and insert slivers of garlic. Brush roast with Olive oil and season with salt. Meanwhile, mix cheese and bread crumbs together and set aside.
Place lamb toothpick side up in the center of the cooking grate over indirect heat and let grill-roast for 50 minutes – no need to turn lamb. After 50 minutes, turn lamb and brush with mustard and sprinkle cheese-bread crumb mixture. (Note: you turn the lamb so the crust is on the side without the toothpicks) Cook 10 more minutes or until bread crumbs are toasted.
Remove from Grill and let sit 10 minutes before carving.