Taste of Home
Dijon Leg of Lamb
TOTAL TIME: Prep: 10 min. + marinating Grill: 1-1/2 hours + standing
YIELD: 9 servings.
"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
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1 boneless leg of lamb (4 to 5 pounds)
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1 cup Dijon mustard
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1/2 cup soy sauce
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2 tablespoons olive oil
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1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
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1 teaspoon ground ginger
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1 garlic clove, minced
Directions
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1.
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 shallow dish. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade.
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2.
Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan.
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3.
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 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.
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