DIJON LEG OF LAMB
The Taste of Home Cookbook
New Revised 2nd Edition
This special entree is always on our Easter table, and I serve it for other events all year.
Christy Porter, Englewood, Colorado
Prep: 10 min. + marinating
Grill: 1½ hours + standing
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 cloves, minced
Directions
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 m a large resealable plastic bag.
2) In a small bowl, whisk the remaining ingredients. Pour 1 cup of marinade over lamb. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
3) Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Place lamb over drip pan.
4) Grill, covered, over medium-low heat for 1½ to 2½ hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.
Nutrition Facts:
4 ounces cooked lamb with 1 tablespoon mustard sauce equals 320 calones, 17 g fat (5 g saturated fat), 113 mg cholesterol, 1,578 mg sodium, 3 g carbohydrate, trace fiber, 38 g protein.
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