Ingredients

1 tablespoon dry mustard

1 teaspoon ground cardamom

1/4 teaspoon ground cloves

1 tablespoon apple cider vinegar

1/2 cup frozen apple juice concentrate, thawed

1/2 cup spicy brown mustard (such as Gulden's)

1 tablespoon chopped fresh rosemary

2 teaspoons olive oil

Coarse kosher salt

• 1 5-pound boneless leg of lamb, butterflied, trimmed of all fat

• Nonstick vegetable oil spray

Description

Start Marinating The Lamb One Day Before You Plan To Serve It.

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