1 trimmed 5-6 pound boneless leg of lamb
8 garlic cloves, peeled
3 tablespoons of mustard (I like garlic Mustard)
2 tablespoons of olive oil
2 tablespoons red wine vinegar
½ tablespoon fresh lemon juice
1 tablespoon of pepper
¼ cup salt
2 tablespoons paprika
3 tablespoons Aleppo dry pepper 1 tablespoon turmeric
3 tablespoons sumac
4 large sprigs of rosemary (remove from stem)
¼ cup of fresh oregano
Take boneless leg of lamb and spread out flat. Make 1/2-inch-deep slits all over lamb (meat side not fat side). Cover leg with plastic food wrap (fat side up), pound out leg to an even 2 inches.
Combine marinade ingredients in food processor. Blend until coarse puree forms, add a bit of water if puree is not blending well. Spread lamb marinade over leg of lamb. Cover lamb with plastic wrap and chill overnight for 24hrs.
Let lamb stand at room temperature for one hour before grilling. Coat the grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill lamb to desired doneness, about 12 minutes per side for medium-rare. Once cooked to desired doneness, transfer lamb to cutting board and let rest for 10 to 20 minutes. Thinly slice lamb against grain to serve. If you wish, add a side of Mediterranean style mint yogurt or South American Chimichuri sauce.