Grilled Leg of Lamb Boneless with Honey Mustard Marinade
Our Grilled Honey Mustard Australian Lamb is marinated with olive oil, honey, Dijon mustard, garlic, and ramps, then slow-cooked on the grill until tender and juicy. A perfect recipe for Easter, dinner parties, or anytime you’re craving something different!
Servings: 9
Ingredients
- 5- pound Aussie boneless leg of lamb
- 3/4 cup extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon or spicy brown mustard
- 2 large garlic cloves, minced
- 3 ramps with leaves diced or use shallots or leeks
- 1 teaspoon freshly cracked black peppercorn
- 1 tablespoon coarse salt flaky sea salt, or Kosher salt
- 1 large onion
Instructions
- Rinse with cold water and pat the boneless leg of lamb dry with paper towels.
- In a bowl, whisk together olive oil, honey, mustard, minced garlic, ramps (or substitute), black pepper, and salt. Reserve 1/4 cup of the marinade for basting, then pour the remaining marinade over the lamb and marinate for at least 1 hour or overnight.
- Get the charcoal grill started. If you want to cook with indirect heat, put the charcoal briquets off to one side of the grill or use a horseshoe shape.
- The grill temperature should be maintained between 375 F and 400 F.
- Place the sliced onions on the bottom of a cast-iron Dutch oven, and place the marinated leg of lamb on top.
- Position the Dutch oven away from the hot coals, close the lid, and cook for 2-3 hours, or until an instant-read thermometer reads 120°F for rare, 125°F for medium-rare, 135°F for medium, 145°F for medium-well, and 155°F for well-done.
- Brush on additional marinade once every hour (As needed).
- Remove the Dutch oven from the grill and let the lamb's leg rest for fifteen (15) minutes.
- Serve.
Nutrition
Vitamin C: 0.02mg