Grilled Leg of Lamb with Honey Mustard marinade
Are you looking for something to prepare for Easter dinner? Our Grilled Leg of Lamb with Honey Mustard marinade sounds just about perfect.
Servings: 10
Calories: 156kcal
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
- 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.
- Combine the ingredients for the marinade and coat the entire leg of lamb, marinate the meat for an hour or overnight.
- Get the charcoal grill started. You want to cook with indirect heat, which means we're putting the charcoal briquets off to one side of the grill or using 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.
- Brush on additional marinade once every hour.
- Position the Dutch oven away from the hot coals, close the lid, and cook for 2 hours or until an instant-read thermometer reads 120°F for rare, 125°F medium-rare, 135 °F medium, 145°F for medium-well, and 155 °F for well-done.
- Remove the Dutch oven from the grill and allow the leg of the lamb to rest for fifteen (15) minutes.
- Serve.
Nutrition
Serving: 10g | Calories: 156kcal | Carbohydrates: 3g | Protein: 0.01g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 698mg | Potassium: 2mg | Fiber: 0.01g | Sugar: 3g | Vitamin C: 0.02mg | Calcium: 1mg | Iron: 0.1mg