Dijon and Black Garlic Barbecued Lamb Leg

Dijon and Black Garlic Barbecued Lamb Leg takes roughly 45 minutes from beginning to end. This recipe makes 6 servings with 145 calories, 21g of protein, and 5g of fat each. For $1.95 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 18 people found this recipe to be tasty and satisfying. Head to the store and pick up leg of lamb, Miso Soybean Paste, garlic, and a few other things to make it today. A couple people really liked this main course. It is brought to you by Guilty Kitchen. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Similar recipes include Roast Leg of Lamb with Garlic Rosemary Dijon Crust, Barbecued Leg of Lamb, and Spicy Barbecued Leg Of Lamb.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

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Ingredients:

1/3 cup Dijon mustard

1 tbsp fresh chopped rosemary

2 cloves black garlic, mashed

2lb boneless leg of lamb, butterflied (if you can't find a boneless leg, ask your butcher to butterfly it for you)

2 tbsp Miso paste

1 tbsp red wine vinegar

Equipment:

bowl

grill

Cooking instruction summary:

In a small bowl, mix together the Miso, rosemary, garlic, Dijon and red wine vinegar until smooth.Spread the sauce over the leg of lamb, coating all sides and place in an airtight container. Allow to marinate for 4-8 hours.Preheat a gas grill to it's highest setting until it reaches approximately 5-600°F. Sear the roast on all sides until golden (about 3-4 minutes per side). Lower the temperature to it's lowest setting (3-350°F) and allow roast to cook for another 25-30 minutes, turning once, until an internal temperature of 125-130°F is reached).Remove from grill and allow to rest for 5 minutes before slicing. Slice and serve.

 

Step by step:


1. In a small bowl, mix together the Miso, rosemary, garlic, Dijon and red wine vinegar until smooth.

2. Spread the sauce over the leg of lamb, coating all sides and place in an airtight container. Allow to marinate for 4-8 hours.Preheat a gas grill to it's highest setting until it reaches approximately 5-600°F. Sear the roast on all sides until golden (about 3-4 minutes per side). Lower the temperature to it's lowest setting (3-350°F) and allow roast to cook for another 25-30 minutes, turning once, until an internal temperature of 125-130°F is reached).

3. Remove from grill and allow to rest for 5 minutes before slicing. Slice and serve.


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