How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Lamb For Mustard Lovers And Lamb Haters ?

You need 10 ingredients. The key ingredients include: 4-6 lbs. leg of lamb, butterflied, Marinade, 1/2 cup olive oil, 1/2 cup Dijon mustard, and more.

Is Grilled Lamb For Mustard Lovers And Lamb Haters suitable as meat & poultry?

Yes, Grilled Lamb For Mustard Lovers And Lamb Haters falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Grilled Lamb For Mustard Lovers And Lamb Haters ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lamb For Mustard Lovers And Lamb Haters

Name: Grilled Lamb For Mustard Lovers And Lamb Haters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-6 lbs. leg of lamb, butterflied; Marinade; 1/2 cup olive oil; 1/2 cup Dijon mustard; 1/4 cup soy sauce; 1/4 cup lemon juice; 1/4 cup red wine vinegar; 4 garlic cloves, sliced; 1 heaping TBSP dried thyme; 1 heaping TBSP dried rosemary

Eats Now Editorial Team · 1224 kcal · Meat & Poultry

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1. Cut off every bit of fat and silver skin from
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a butterflied leg of lamb.
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2. Wrap the butterflied lamb around and on top of itself to make a rectangle with an even height. Use 10 inch wooden skewers to hold it in place. Cut off any protruding blunt ends of the wooden skewers with garden clippers.
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3. Put all the ingredients for the marinade in a blender. For ALL the ingredients measured in a cup, use a liquid, not a dry, measuring cup. It is easier to measure the mustard accurately and get it out of the measuring cup if you use a GLASS measuring cup and measure the oil first, then the mustard.
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Blend all ingredients on high until garlic disintegrates and herbs are just tiny flecks, about 2-3 minutes.
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4. Put lamb in 9 by 13 GLASS baking pan or other NON-METAL flat pan. Pour half of marinade over lamb and rub in. Turn lamb over and pour remaining marinade on it and rub in. Cover with plastic wrap and refrigerate.
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5. Marinate for at least 8 hours, turning several times and spooning over and rubbing in marinade which has dripped off. If possible it is better to marinate longer, preferably 24-48 hours. 48 is best.
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6. Grill using the indirect grilling method with 25 ash covered coals on each side of a covered, kettle type barbecue. Add 8 more coals to each side after 30 minutes of grilling. Put an aluminum roasting pan in the center of the coals to catch the drips.
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7. Take the lamb out of the refrigerator and let it sit for at least 2 hours before grilling.
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8.Remove the lamb from the marinade using strong tongs or a large roasting fork. Let any excess marinade drip off. Place the lamb on the barbecue over the drip pan. Depending on how hot the coals are, it takes 15-20 minutes on each side for rare (120 degrees). An instant read thermometer is a must. For medium or well done it will take longer on each side. Let sit uncovered for 10 minutes before slicing.
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9. Warm marinade in a sauce pan and pass in a a gravy boat along with lamb.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

Grilled Lamb For Mustard Lovers And Lamb Haters

Tips for the best results

Variations & substitutions

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