Celebrate Easter at home and the coming of spring with the perfect barbecue leg of lamb. Lamb is incredibly succulent when cooked on a high heat and served up medium rare, making it an ideal cut of meat for roasting on the barbecue. Serve with crispy hasselback potatoes and seasonal vegetables for a delicious family feast this Easter weekend.
Lamb with Dijon Mustard and Hasselback Potatoes
Prep time: 40 minutes
Cooking time: 1hr 30 minutes
Grill Method: Indirect
1 leg of lamb, around 2.5kg
100g Dijon mustard
150ml vegetable oil
4 cloves of garlic
4 thyme sprigs
18 medium potatoes
50ml rapeseed oil
1 tbsp paprika
3 springs rosemary
2 cloves of garlic
Equipment: Grill Rack
In the kitchen:
- Place the leg of lamb on the Grill Rack. Season the lamb well with salt and pepper.
- For the marinade, rinse and chop the thyme, crush the garlic and mix everything with Dijon mustard and oil.
- Wash the potatoes and make deep cuts, without cutting completely through. The cuts should be just three quarters into the potatoes.
- Chop the rosemary and crush the garlic, then mix with rapeseed oil, paprika, salt and pepper. Turn the potatoes in the mix.
At the barbecue:
- Prepare the barbecue for indirect heat, approx. 220°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Starter of lit Weber briquettes.
- Place the Grill Rack with the leg of lamb on the indirect heat (above the potatoes), set your iGrill at 63°C and insert the probe into the meat.
- Cook the lamb for approx. 90 minutes until it reaches 63°C.
- After 30 minutes of cooking, place the hasselback potatoes underneath your cooking grate in your indirect zone.
- Brush the meat with the Dijon marinade and continue to do this regularly.
- Remove the potatoes and the meat when it has a core temperature of 63°C. Allow the leg of lamb to rest uncovered for at least 20 minutes before serving.
Tip: Cooking your potatoes underneath your meat helps to cook them quicker. In addition, they absorb the meat juices, which gives them additional flavour.
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