1 Boneless butterflied leg of lamb (6-7lbs)
1/2 cup frozen apple cider or apple juice concentrate thawed
1/3 cup Dijon mustard
3 Tbl Olive oil
2 Tbl fresh chopped rosemary
1 Tbl apple cider vinegar
4 cloves garlic minced
Salt and pepper to taste
Combine all marinade ingredients, adding the salt and pepper to taste.
Sprinkle both sides of leg with light salt and pepper rubbing into the meat. Place in a bowl or plastic bag. Pour marinade over lamb to coat. Cover dish or seal bag and place in refrigerator over night.
Preheat grill to medium heat. Place lamb on grill brushing some marinade over meat. Grill approximately 15-20 minutes on each side brushing with marinade until internal temperature reaches 135*. Transfer lamb to platter and cover with foil. Let rest at least 10 minutes. Internal temperature of lamb should be 145*-150*.
Carve lamb at an angle and slice thin.
The key to great lamb is to not over cook!