Butterfly leg of lamb, cook low on grill at about 250/300 degrees on hardwood charcoal with hickory wood chucks for about 2 hours.
Red Pepper Mustard:
2 red bell peppers- broiled and peeled
pinot noir
2 tbsp cherry honey
1 1/2 tbsp dry mustard
1/2 cup Dijon
1 tsp minced rosemary
Cook in sauce pan on medium, add ingredients together and stir.
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