4 to 5 pound leg of lamb, boned and butterflied
3/4 C Harissa
3-1/2 ounce Dijon mustard
1. For a whole leg of lamb use half a jar of harissa, add half the amount of that in Dijon mustard and blend.
2. Coat the leg of lamb with the mustard and harissa mixture, and rub with love until there is no loving left - let it sit to recover from the excitement, about two hours.
3. Make sure the coals are not extremely hot and grill the lamb until it reaches your preferred level of doneness.
4. Remove the lamb from the grill and let it rest for 5 to 10 minutes. Slice against the grain and serve.
Serves 8 - 10