Grilled Leg of Lamb with Coriander Rub and Hoisin Glaze

1. 1

   In a bowl, mix the dry mustard with the coriander, curry powder, brown sugar and salt.

2. 2

   Spread the lamb legs on large baking sheets and rub them all over with the spice mix.

3. 3

   Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

4. 4

   Light a grill.

5. 5

   Lightly season the lamb legs with salt and pepper and grill over moderate heat until nicely charred and an instant-read thermometer inserted in the thickest part of the meat registers 130, about 20 minutes per side.

6. 6

   During the last 3 minutes of grilling, brush the lamb all over with the hoisin sauce.

7. 7

   Transfer the lamb to a carving board and let rest for 10 minutes.

8. 8

   Slice the lamb across the grain, arrange on a platter and serve.

* Per serving · 4 servings · Values may vary.