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Barbecued Leg of Lamb Recipe

5 lb leg of lamb butterlied and deboned
Marinade: 2 Tbsp Dijon mustard
A 1/2 tsp salt
A 1/4 tsp pepper
4 tbsp brown sugar
2 tbsp soy sauce
2 tbsp olive oil
A 1/2 clove crushed garlic
1/3 cup lemon juice


Trim the leg of lamb to an even thickness of 2-2 A 1/2 inches and trim off as much of the lamb fell (fatty tissue) Marinate lamb for 24 hours in the marinade(turn every 4-6 hours so each side soaks in the solution) and refrigerate. Bring to room temperature Insert thermometer in the thickest part o f the meat. Heat the grill until coals are hot Barbecue 6-8 inches above hot coals for approximately 45 minutes and baste frequently with the marinade. Check thermometer (125-130 for medium rare or 135-145 for medium) Slice on the diagonal in A 1/4-1/2 inch slices and serve

Source: cookeatshare.com