Category: Dinner, Lamb Recipe, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Winter Recipes
Cuisine: Boere Kos, Outdoor Cooking, South African
Cooking Method: Braai / BBQ, Out Doors, Weber BBQ
Yields:
6 Servings
Difficulty: Easy
Prep Time: 40 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
2 Hr 10 Mins
Leg of Lamb Marinated with a popular Dijon Mustard grilled to perfection on your Weber.
Ingredients
Adjust Servings
- INGREDIENTS FOR RUB:
Instructions
-
METHOD:
- 1. Place the Leg of Lamb on the Grill Rack. Season the Lamb well with Salt & Pepper.
- 2. For the Marinade, rinse and chop the Fresh Thyme, Crushed Garlic and mix everything with Dijon Mustard and Olive Oil.
- 3. Prepare the Weber for indirect heat about 220 degrees.
- 4. Place the Grill Rack with the Leg of Lamb on the indirect heat set your iGrill at 63 degree and insert the probe into the meat.
- 5. Cook the Leg of Lamb for 90 minutes until it reaches 63 degrees.
- 6. Brush the meat with the Dijon Marinade and continue to do this regularly.
- 7. Remove meat when it has a core temperature of 63 degrees. Allow the Leg of Lamb to rest uncovered for at least 20 minutes before serving.
Notes
TIPS: IF YOU COOK BABY POTATOES ASO IN THE WEBER AT THE SAME TIME IT WILL BRING FLAVOUR TO YOUR MEAT.
