Succulent spring lamb never tasted better than it does on the grill! Tender and juicy, this grilled treat bastes in an orange-lemon sauce, finished off with a spark of dry mustard.

Butterflied Lamb Leg with Orange Sauce

4 pounds boneless leg of lamb, trimmed of fat and gristle, butterflied
2/3 cup orange juice
1/2 cup orange marmalade
1 tablespoon butter, melted
1 teaspoon grated peeled gingerroot
1/4 teaspoon dry mustard
2 tablespoons lemon juice
1 tablespoon cornstarch

1. Prepare barbeque or gas grill so that coals are white or flame is medium-high.
2. Place butterflied leg of lamb over medium coals or grill 5 to 7 inches above heat source; grill lamb (turning once halfway through cooking time) until meat browns and reaches desired degree of doneness as follows: using a meat thermometer, cook to 145°F (medium rare, 33 to 53 minutes), 160°F (medium, 40 to 60 minutes) or 170°F (well done, over 60 minutes).
3. Meanwhile combine orange juice, orange marmalade, butter, ginger and dry mustard in a small saucepan. Cook over medium-low heat until marmalade melts, stirring occasionally.
4. Combine lemon juice and cornstarch in a cup; stir into orange juice mixture and cook until thickened. Remove from heat; brush onto lamb during final 10 minutes of cooking.
5. When basting is complete, reheat remaining orange juice mixture to boiling; remove from heat and serve as a sauce.

Makes 6 servings.

Note: You can ask the butcher to trim and butterfly the lamb if you don't want to tackle it yourself.