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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 9 |
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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:
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 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.
2. 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.
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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb. Yield: 9 servings.
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