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Each week, we feature carefully selected recipes highlighting barbecue favorites from various countries. This month, we're spotlighting dishes from Ukraine and Poland. We invite you to try something new and share your thoughts by leaving a review on Google.
Leg of Lamb Recipe with Dijon Mustard and Hasselback Potatoes
Serves: 6 | Prep. Time: 40 min. | Grill Time: 1.5 hrs.
Ingredients:
- 1 leg of lamb, approximately 2.5kg
-
Marinade:
- 100g Dijon mustard
- 150ml vegetable oil
- 4 cloves of garlic
- 4 thyme sprigs
-
Hasselback Potatoes:
- 18 medium potatoes
- 50ml grapeseed oil
- 1 tbsp paprika
- 3 sprigs rosemary
- 2 cloves of garlic
- Salt
- Pepper
Directions:
STEP 1: Place the leg of lamb on the grill rack and season with salt and pepper.
STEP 2: Prepare the marinade by combining thyme, crushed garlic, Dijon mustard, and oil.
STEP 3: Wash the potatoes and make deep cuts without slicing completely through.
STEP 4: Mix rosemary, crushed garlic, rapeseed oil, paprika, salt, and pepper for the potatoes.
STEP 5: Prepare the barbecue for indirect heat at approximately 428°F (220°C).
STEP 6: Grill the lamb indirectly, aiming for a core temperature of 145.4°F (63°C) for about 90 minutes.
STEP 7: After 30 minutes of cooking, add the Hasselback potatoes under the cooking grate.
STEP 8: Brush the lamb with the Dijon marinade regularly.
STEP 9: Remove the lamb and potatoes when the core temperature reaches 145.4°F (63°C), and let the lamb rest for at least 20 minutes before serving.
STEP 10: Cooking the potatoes beneath the lamb helps them cook faster and absorb extra flavor from the meat juices.
Thanks to Weber Grills for sharing this original recipe.
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