1 (3- to 4-pound) leg of lamb, butterflied
1/2 cup Dijon mustard
1/2 cup apricot preserves or peach preserves
1/4 teaspoon garlic salt
Have the butcher remove the bone and leave the leg of lamb butterflied. Buy the end of the leg with the bone down the center, closer to the foot. Combine the Dijon mustard, preserves and garlic salt in a bowl and mix well. Arrange the lamb flat on a baking sheet.
Spread the Dijon mustard mixture over both sides of the lamb. Marinate, covered with plastic wrap, for up to 24 hours, turning occasionally. Grill the lamb over medium-hot coals for 20 to 30 minutes per side or to the desired degree of doneness; do not overcook. You may roast in the oven at 350 degrees for 20 minutes per pound.