Dinner: Frank Sinatra's Barbecued Lamb

Recipe by Frank DeCaro He was the chairman of the Board, new Jersey's favorite son (other than me), Nancy's dad, and perhaps the greatest interpreter of the American popular songbook ever to have lived. He was a heartthrob (although my mother always said

Ingredients

1 (7-pound) leg of lamb, boned and butterflied
1 cup olive oil
8 tablespoons wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
1/2 cup prepared mustard

Instructions

Combine oil, vinegar, garlic, and salt to make a marinade. Place lamb skin-side up in a shallow pan and pour the marinade over it. Slather mustard on skin side. Cover and let marinate over night. To cook, place lamb mustard-side down on a very hot grill, five inches from flame. When brown on one side, turn. Cook about one hour total, checking for doneness at 45 minutes. Slice thinly to serve.

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