Dijon Leg of Lamb

Name: Dijon Leg of Lamb
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 9 servings.
Ingredients: 1 boneless leg of lamb (4 to 5 pounds); 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

"This special entree is always on our Easter table, and i serve it for other events throughout the year," notes Christy Porter of Centennial, Colorado. "I first tasted this delicious lamb at a dinner party given by a friend."

Ingredients

1 boneless leg of lamb (4 to 5 pounds)
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

Directions

Cut leg of lamb horizontally from one 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. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
Place lamb over drip pan and grill, covered, over medium-low heat for 1-1/2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.

Originally published as Dijon Leg of Lamb in Taste of Home February/March 2005