BARBECUED LEG of LAMB with
MUSTARD CRUST & HONEY MUSTARD SAUCE
Excellent Australia Day BBQ!
Ingredients-
4-5 kg leg of lamb, boned and butterflied
Marinade-
3 large shallots, finely chopped
2 cloves garlic, minced
1 cup red wine
1/2 cup olive oil
2 tablespoons dried sage or rosemary
1 teaspoon salt
freshly ground black pepper
Crust-
125 g grainy mustard
freshly ground black pepper
3 tablespoons olive oil
Sauce-
Method-
Combine marinade ingredients. Pour over lamb and marinate in refrigerator overnight.
Just before grilling, prepare crust mixture.
Combine mustard and pepper and slowly whisk in olive oil. Remove lamb from marinade,
pat dry. Coat both sides of lamb with mustard mixture.
Place lamb on hot grill and sear both sides for 3 minutes each. Turn heat to
medium, cover grill and cook lamb on both sides until done, about 35-45 minutes.
When lamb is nearly cooked, brush with Jack Thompson's Honey Mustard BBQ Sauce
on both sides repeatedly.
Serve additional BBQ sauce for dipping.
It is suggested that this be served on a plate with rice pilaf and a fresh salad.
it, adding a bit of fresh onion and crunchy, shredded cabbage then rolling it
all up
Oz Mex style into a lamb burrito.
But I do that with just about everything.
