prep time
cook time
servings
8
8
WHAT YOU'LL NEED
 | ||
| hot, cooked Minute Rice® | ||
| 4 cups (1 L) | ||
| 3/4 cup (175 mL) | French’s® Dijon Mustard | |
| 2/3 cup (150 mL) | finely chopped parsley | |
| 1/3 cup (75 mL) | Filippo Berio® Olive Oil | |
| 1/4 cup (60 mL) | finely chopped fresh tarragon | |
| 1 tbsp (15 mL) | lemon juice | |
| 2 | cloves garlic, minced | |
| 3 lb (1.5 kg) | butterflied, boneless leg of lamb, trimmed | |
| 1/2 tsp (2 mL) | salt | |
| 1 tsp (5 mL) | coarsely ground black pepper | |
Easy Rice Pilaf: | ||
| 1/2 cup (125 mL) | each finely chopped green onions and toasted sliced almonds | |
| 2 tsp (10 mL) | finely grated lemon rind | |
INSTRUCTIONS
Step 1: Stir together mustard, parsley, olive oil, tarragon, lemon juice and garlic. Sprinkle the lamb evenly with salt and pepper. Rub the mustard mixture into the meat to coat evenly. Marinate in the refrigerator for at least 3 hours or overnight
Step 2: Grease grill; preheat to medium. Remove the lamb from the marinade and transfer to the grill. Brush with some of the marinade left in the dish. Cook for 12 minutes. Turn and brush with any remaining marinade
Step 3: Grill for an additional 12 to 15 minutes or until an instant-read thermometer inserted into the thickest portion registers 145°F (63°C) for medium-rare or until meat is cooked to preferred doneness. Tent with foil; let stand for 10 minutes before slicing
Step 4: Easy Rice Pilaf: Toss the hot cooked rice with the green onions, almonds and lemon rind. Transfer to a platter and top with slices of lamb
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