Ingredients:

1/3 c. light olive oil
1/3 c. lemon juice
1 T. mustard
4 T minced garlic (better fresh)
1 t. oregano
1/2 t. black pepper
1 boneless leg of lamb, butterflied

Directions:

Combine oil, lemon juice, mustard, garlic, oregano and pepper in a plastic food-storage bag and squish bag until combined.
Place lamb in bag, shake, seal and refrigerate 6 to 24 hours.
Heat broiler. Drain lamb, reserving any marinade. Place lamb on a rack in a roasting pan.
Broil 6 inches from heat, 15 minutes on each side.
Baste meat once or twice with reserved marinade.
Tent foil over lamb and continue cooking 10 to 15 minutes more or until an instant-read thermometer registers an internal temperature of 145 degrees F. for medium-rare or 160 degrees F. for medium.
Remove lamb; let stand, covered with foil, 10 minutes before slicing.

To Grill Lamb: Prepare a charcoal grill with hot coals, or heat a gas grill to high.
Place lamb on grill rack and sear, turning once, until well browned on both sides, about 10 minutes total.
Lower heat to medium or move lamb to cooler edge of grill; cook 15 to 20 minutes longer or to desired doneness. Baste meat once or twice with reserved marinade. Remove lamb; let stand, covered with foil, 10 minutes before slicing.

Ingredients:

crown roast of baby lamb
2     large cloves garlic, slivered
1     tablespoon minced fresh rosemary
freshly ground pepper
1/4     teaspoon salt
cooking spray
1     Shallot (minced)
1/2     cup (120 ml) dry red wine
1/2     cup (120 ml) low-sodium canned beef broth
1     teaspoon (5 ml) Dijon mustard
1     teaspoon (5 ml) green peppercorns, crushed with side of knife

Directions:

1.    Preheat oven to 450°F (230°C)
2.    Remove all fat from roast. Place aluminum foil on the bone ends to prevent burning. Sliver the garlic. With a sharp knife make small slits in the meat and place a sliver in each slit. Pat the rosemary onto the meat. Grind pepper and combine with the salt. Press into the meat. Place a meat thermometer into the thickest part of the lamb roast. Roast for 20 to 25 minutes, until the thermometer reads 130° to 135°F for medium rare. Transfer to a platter and let stand, loosely covered with aluminum foil for 15 minutes.
3.    While the lamb is roasting, make the sauce. Lightly coat a nonstick pot with cooking spray. Sauté the shallot for 3 minutes until wilted. Add the wine, broth, mustard, and crushed peppercorns. Bring to a boil and reduce by half. Transfer sauce to a small serving dish. Keep warm.