5 lb. leg of lamb, trimmed & butterflied
2 tbsp. vegetable oil (approx.)
2 tbsp. chopped fresh rosemary
Salt & freshly ground pepper
1 stick unsalted butter
3 tbsp. Dijon mustard

1. Preheat broiler.

2. Rub lamb all over with oil and 1 tablespoon of the rosemary. Sprinkle with salt and pepper.

3. Place lamb skin side up on broiler pan and broil 6" from heat source 20 minutes. Using long, double pronged fork, turn lamb and broil another 15 minutes.

4. While lamb is broiling, melt butter with remaining rosemary in small saucepan and simmer a few minutes. Add mustard and remove from heat. Whisk until mustard is incorporated and mixture binds together.

5. When lamb is done, remove to a carving board and let rest a few minutes. With long, thin bladed slicing knife, cut at an angle into 1/4" slices. Spoon sauce over the slices just before serving.