First Prize Marinated Leg of Lamb – a delicious recipe with lemon juice, mustard, honey, soy sauce, olive oil, fresh rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make sure that the lamb is uniform in size.
2
If not, cut the portion open like a book and the meat will cook more evenly.
3
Combine all the ingredients for the marinade and the lamb in a zip lock bag.
4
Marinade 1 - 3 days.
5
Grill 30 - 50 minutes, or until meat thermometer regtisters 150 for medium rare, turning the lamb every 8 minutes.
6
Remove from grill and allow to sit 5 minutes before carving.
7
The original recipe calls for Grey Poupon Peppercorn mustard.
8
I cannot get this type of mustard, so I use regular Dijon and add more peppercorn.
9
You can use a liberal amount of rosemary and peppercorn, depending on preference.
10
For easy preparation, I chop the rosemary, peppercorns, coarse salt and garlic in my mini food processor.
2684
kcal
Calories
279
g
Fat
54
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ½ cup fresh lemon juice, 6 tablespoons Grey Poupon mustard, ¼ cup honey, ¼ cup soy sauce, and more.
Yes, First Prize Marinated Leg of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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