Preparation time: 40 min.
Cooking time: 90 min.
Cooking method: indirect
INGREDIENTS
- 1 leg of lamb, about 2.5 kg
- 100 g Dijon mustard
- 150 ml of vegetable oil
- 4 cloves of garlic
- 4 sprigs of thyme
- 18 medium-sized potatoes
- 50 ml of rapeseed oil
- 1 tablespoon of ground paprika
- 3 sprigs of rosemary
- 2 cloves of garlic
- salt
- pepper
SPECIAL EQUIPMENT
Weber demountable grill for ribs
In the kitchen:
Place the leg of lamb on top grill. Sprinkle with salt and pepper.
For the marinade: wash, chop the thyme and garlic, then mix everything with Dijon mustard and vegetable oil.
Wash the potatoes and make deep cuts, but not all the way through. The cuts should be only three quarters of the potato. Chop the rosemary and mince the garlic, then mix with the canola oil, paprika, salt and pepper. Add the potatoes to the prepared mixture.
Grilled:
Prepare the grill for indirect cooking, at a temperature of approximately 220°C. If you are using a 57cm charcoal grill, you will need 1/2 Weber ignited briquettes. Place rack with leg of lamb over indirect heat, set Weber iGrill thermometer 63°C and insert the probe into the meat.
Roast the leg of lamb for around 90 minutes until it reaches an internal temperature of 150°F (63°C).
After about 30 minutes of roasting the lamb, place the potatoes under the grill (on the fuel grill, in the indirect cooking zone, usually in the middle).
Coat the meat with the Dijon marinade and continue to do this 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: When cooking potatoes placed under the meat, they will cook faster. In addition, they will absorb the juices of the meat, which will provide additional flavor.
Šaltinis: https://www.weber.com/GB/en/recipes/seasonal-recipes/lamb-with-dijon-mustard-and-hasselback-potatoes/weber-74969.html
