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Dijon Leg of Lamb Recipe

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This recipe for Dijon Leg of Lamb, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Cramer
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Dijon Mustard
1/2 cup soy sauce
2 Tbsp. olive oil
1 Tbsp chopped fresh rosemary or 1 tsp. dried rosemary, crushed
1 tsp. ground ginger
1 garlic clove, minced
1 boneless leg of lamb (4 to 5 lbs)

Directions:
Directions:
In a bowl, whisk the first six ingredients. Remoive 2/3 cup; cover and refrigerate for serving. Cut leg of lamb horizontally from the long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a large resealable plastic bag; add remaining mustard sauce. Seal bag and turn to coat. Refrigerate overnight.
Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect medium heat, using a drip pan.
Place lamb over drip pan. Grill, covered for 50-70 min. or until meat reaches desired doneness (for rare 140, medium 160 well done 170). Let stand for 10 min. before slicing. Warm reserved mustard sauce, serve with lamb.

Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
We really didn't care for the sauce served on the side. But liked it cooked on the meat. And then serve the lamb with mint jelly.

 

 

 

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