Side Pannel
Grilled Mustard Tarragon Lamb
Grilled Mustard Tarragon Lamb
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep
Ingredients List
- 3 lb Boneless leg of lamb;
- -butterflied
- 1/4 c Vegetable oil
- 3 tb White wine vinegar
- 2 tb Dijon mustard
- 1 Clove garlic; minced
- 2 ts Dried tarragon
- 1/4 ts Pepper
Directions
1. Trim any excess fat from lamb; lay on work surface, meaty side up. With
a sharp knife slice almost but not all the way through any thicker parts so
that the lamb cooks evenly.
2. In a large shallow nonmetallic dish combine oil, vinegar, mustard,
garlic, tarragon and pepper.
3. Add lamb, turning to coat well. Refrigerate covered for at least 8 hours
or up to 24 hours, turning occasionally.
4. Thirty minutes before cooking remove from the fridge, remove lamb from
the dish, reserving marinade. Pat lamb dry with paper towels.
5. Place lamb on preheated, oiled BBQ grill, grill with lid down over
medium high heat, turning lamb every 5 minutes and brushing with marinade
half wat through cooking until meat thermometer registers 140 degrees F for
rare (20-25 minutes), 150F for medium (30-35 minutes).
6. Remove lamb to board; cover loosely with foil, let stand 10 minutes
before slicing.
a sharp knife slice almost but not all the way through any thicker parts so
that the lamb cooks evenly.
2. In a large shallow nonmetallic dish combine oil, vinegar, mustard,
garlic, tarragon and pepper.
3. Add lamb, turning to coat well. Refrigerate covered for at least 8 hours
or up to 24 hours, turning occasionally.
4. Thirty minutes before cooking remove from the fridge, remove lamb from
the dish, reserving marinade. Pat lamb dry with paper towels.
5. Place lamb on preheated, oiled BBQ grill, grill with lid down over
medium high heat, turning lamb every 5 minutes and brushing with marinade
half wat through cooking until meat thermometer registers 140 degrees F for
rare (20-25 minutes), 150F for medium (30-35 minutes).
6. Remove lamb to board; cover loosely with foil, let stand 10 minutes
before slicing.
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