Grill/Barbecue
Grilled Leg of Lamb with Dijon Mustard, Rosemary and Garlic
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3 Reviews
Michael
June 22, 2020
I did this with a 5.5 lb leg organic farm raised high quality leg (think Snake River Farms) and a few tweaks. My mustard is Edmond Fallot "Moutarde de Bourgogne" I used equal amounts of fresh oregano and rosemary and about 16 cloves (they are tiny ones from my garden, so probably 10 cloves commercial?) I used my garlic press and olive oil in a pestle and mortar with half the herbs to make a paste layer that was rubbed in with the moutarde. I've always been a fan of Cavender's Salt free Greek Seasoning so it gets a good sprinkle all around. I also used Kosher Salt the standard in barbeque the shape of the salt reduces the chance of over salting, but has the same effects on the meat, sealing the outside with the sear.
The key to success with this recipe is the over 3 hour rest, perfect time to get a good fire going (I like to cook on wood) this time I cheated and used the Traeger (just have the little tiny portable one) turned high as it would go for 15 minutes, flipped the leg for another 15 then dropped down to the 350 setting (which is about 325-330 on mine) for a wonderful and successful leg of lamb.
Served with home made fresh tzatziki and charred eggplant caprese.
Wonderful dish, wonderful base. Thank you.
The key to success with this recipe is the over 3 hour rest, perfect time to get a good fire going (I like to cook on wood) this time I cheated and used the Traeger (just have the little tiny portable one) turned high as it would go for 15 minutes, flipped the leg for another 15 then dropped down to the 350 setting (which is about 325-330 on mine) for a wonderful and successful leg of lamb.
Served with home made fresh tzatziki and charred eggplant caprese.
Wonderful dish, wonderful base. Thank you.
aargersi
March 28, 2010
Wow, yum .... love the flavors - clean and simple - and the presentation is great!!!
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