Leg of Lamb With Garlic and Mustard
- Ready In:
- 55mins
- Ingredients:
- 8
- 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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