Preparation time: 40 min.
Baking time: 90 min.
Baking method: indirect
INGREDIENTS
- 1 leg of lamb, about 2,5 kg
- 100 g Dijon mustard
- 150 ml vegetable oil
- 4 garlic cloves
- 4 thyme sprigs
- 18 medium sized potatoes
- 50 ml rapeseed oil
- 1 tablespoon ground paprika
- 3 rosemary sprigs
- 2 garlic cloves
- salt
- pepper
SPECIAL EQUIPMENT
Weber removable rib grates
In the kitchen:
Place the leg of lamb on Grill. Sprinkle with salt and pepper.
For the marinade: wash and chop the thyme and garlic, then mix everything with Dijon mustard and vegetable oil.
Wash the potatoes and cut them deeply, but not completely through. The slit should only be three quarters of the potato. Chop the rosemary and crush the garlic, then mix with the rapeseed oil, paprika, salt and pepper. Add the potatoes to the prepared mixture.
Grill:
Prepare a grill for indirect grilling at approximately 220°C. If you are using a 57 cm charcoal grill, you will need 1/2 1/2 Weber igniter briquettes. Place the grill with the leg of lamb on an indirect fire, set the Weber iGrill thermometer 63°C and insert the probe into the meat.
Roast the leg of lamb for approximately 90 minutes until it reaches an internal temperature of 63°C.
After approximately 30 minutes of cooking, place the potatoes under the cooking grates (on the fuel grates, in the indirect cooking zone, usually in the middle).
Brush the meat with the Dijon marinade and repeat regularly.
Remove the potatoes and meat when the internal temperature of the meat is 63 °C. Leave the meat uncovered for at least 20 minutes before serving.
Tip: Baking the potatoes under the meat will help them cook faster. They will also absorb the juices from the meat, which will add extra flavour.
Šaltinis: https://www.weber.com/GB/en/recipes/seasonal-recipes/lamb-with-dijon-mustard-and-hasselback-potatoes/weber-74969.html
