Dijon Leg of Lamb
Ingredients
1 cup Dijon mustard
1/2 cup soy sauce
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon ground ginger
1 garlic clove, minced
1 boneless leg of lamb (4 to 5 pounds)
Directions
In a bowl, whisk the first six ingredients. Remove 2/3 cup; cover and refrigerate for serving. Cut leg of lamb horizontally from the long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a large resealable plastic bag; add remaining mustard sauce. Seal bag and turn to coat. Refrigerate overnight.
Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect medium heat, using a drip pan.
Place lamb over drip pan. Grill, covered, for 50-70 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb. Yield: 8-10 servings.
Source: Taste of Home
1 cup Dijon mustard
1/2 cup soy sauce
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon ground ginger
1 garlic clove, minced
1 boneless leg of lamb (4 to 5 pounds)
Directions
In a bowl, whisk the first six ingredients. Remove 2/3 cup; cover and refrigerate for serving. Cut leg of lamb horizontally from the long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a large resealable plastic bag; add remaining mustard sauce. Seal bag and turn to coat. Refrigerate overnight.
Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect medium heat, using a drip pan.
Place lamb over drip pan. Grill, covered, for 50-70 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb. Yield: 8-10 servings.
Source: Taste of Home
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