Leg of Lamb With Garlic and Mustard
Ready In: 55 mins
Serves: 4-6
Ingredients
Lamb
- 5 lbs boneless leg of lamb, trimmed of fat
- 6 large garlic, sliced lengthwise
Vinegars
- 1 cup cider vinegar
- 2 tablespoons balsamic vinegar
Mustard Spread
- 3 tablespoons Dijon mustard, grainy
- 1 tablespoon black pepper
- 1 tablespoon rosemary, chopped (preferebly fresh)
- 1 tablespoon mint, chopped (preferably fresh)
Directions
- Make 25 to 30 slits in the lamb and insert a slice of garlic into each one.
- Combine the vinegars together and add to the lamb. Refrigerate for 12 - 24 hours, turning several times.
- Remove the lamb from the vinegars pat dry with paper towels and set aside to reach room temperature.
- Combine the Dijon mustard, pepper, rosemary and mint. Set aside. Brush the mustard paste onto the lamb.
- Preheat the barbecue grill.
- Place on the barbecue and cook until done.
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