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Ingredients: 2 top rounds of lamb; rinsed and patted dry 2 Ounce(s) extra virgin olive oil 12 Teaspoon(s) dijon mustard 1 Cup(s) mint leaves; coarsely chopped 326/625 Ounce(s) salt 1 fresh ground pepper 1 yellow and red grape tomatoes; for garnish Directions: Heat grill to medium high. Rinse lamb, and pat dry with paper towels. In a shallow dish, whisk together oil and mustard. Stir in mint and salt; season with pepper. Place lamb in dish, and rub mixture evenly over meat. Place lamb on grill, and cover grill (to help the inside of the lamb cook before the outside begins to char). Grill, turning the lamb as it cooks, until it is dark brown outside and pink inside, about 12 minutes per side for medium rare, depending on the heat of the grill. The meat should register 123F on a thermometer. Transfer the lamb to a carving board, and let rest 15 minutes before slicing. Transfer lamb to a large serving platter, and garnish with mint sprigs and grape tomatoes, if desired. Contributor: Martha Stewart Living July 2003 pm 162
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