GRILLED LAMB FOR MUSTARD LOVERS AND LAMB HATERS
Steps:
- 1. Cut off every bit of fat and silver skin from a butterflied leg of lamb. 2. Wrap the butterflied lamb around and on top of itself to make a rectangle with an even height. Use 10 inch wooden skewers to hold it in place. Cut off any protruding blunt ends of the wooden skewers with garden clippers. 3. Put all the ingredients for the marinade in a blender. For ALL the ingredients measured in a cup, use a liquid, not a dry, measuring cup. It is easier to measure the mustard accurately and get it out of the measuring cup if you use a GLASS measuring cup and measure the oil first, then the mustard. Blend all ingredients on high until garlic disintegrates and herbs are just tiny flecks, about 2-3 minutes. 4. Put lamb in 9 by 13 GLASS baking pan or other NON-METAL flat pan. Pour half of marinade over lamb and rub in. Turn lamb over and pour remaining marinade on it and rub in. Cover with plastic wrap and refrigerate. 5. Marinate for at least 8 hours, turning several times and spooning over and rubbing in marinade which has dripped off. If possible it is better to marinate longer, preferably 24-48 hours. 48 is best. 6. Grill using the indirect grilling method with 25 ash covered coals on each side of a covered, kettle type barbecue. Add 8 more coals to each side after 30 minutes of grilling. Put an aluminum roasting pan in the center of the coals to catch the drips. 7. Take the lamb out of the refrigerator and let it sit for at least 2 hours before grilling. 8.Remove the lamb from the marinade using strong tongs or a large roasting fork. Let any excess marinade drip off. Place the lamb on the barbecue over the drip pan. Depending on how hot the coals are, it takes 15-20 minutes on each side for rare (120 degrees). An instant read thermometer is a must. For medium or well done it will take longer on each side. Let sit uncovered for 10 minutes before slicing. 9. Warm marinade in a sauce pan and pass in a a gravy boat along with lamb.
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