Herb-Stuffed Boneless Leg of Lamb with Grainy Mustard
Ingredients
- 1, 1.8kg boneless leg of lamb
- 3-4 handfuls of woodchips – soaked (for lamb we like oak, hickory or pecan)
FRESH HERB STUFFING
- 4 cloves garlic, chopped
- 1/4 cup parsley, chopped
- 6 sprigs fresh thyme, chopped
- 6 sprigs fresh oregano, chopped
- 1 tbsp Mexican seasoning
- 1 tbsp chili powder
- 1 tbsp dry mustard
- 1 tbsp black pepper, freshly ground
- 1 tsp chili pepper flakes
- 1 tsp salt
- 3 tbsp extra virgin olive oil
GRAINY MUSTARD PASTE
- 1/4 cup grainy mustard
- 1/4 cup brown sugar
- 1/4 cup canola oil
- 1 tbsp granular garlic powder
- 2 tbsp chili powder
- 2 tbsp Mexican seasoning
HONEY-BALSAMIC GLAZE
- 1/2 cup honey
- 1/4 cup balsamic vinegar
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp fresh parsley, chopped
OTHER EQUIPMENT
- Diffuser Kit or Drip pan with Water
- Meat Thermometer
Directions
- Combine all of the ingredients for the fresh herb stuffing in a large glass bowl. Spread open the leg of lamb and pat the herb mixture on the inside of the roast. Roll lamb and tie with kitchen twine, folding in the small open end. Combine all ingredients for the Grainy Mustard Paste and pat over the surface of the rest. Set aside for 2 hours to allow flavours to develop.
- Prepare the Keg for indirect grilling at 121°C (250°F), fill the drip pan with water and add the woodchips. Place the lamb roast on the grids and close the lid. Monitor that the temperature of the grill is constant at 121°C (250°F) and allow the lamb to cook slowly for approximately 2 1/2 hours, until the internal temperature of the roast is 54°C (130°F) for medium/rare. One half hour before removing the roast from the Keg, brush the glaze carefully over the surface of the lamb.
- When internal temperature has reached 54°C (130°F), remove from Keg and cover with foil and allow the lamb to rest for 15 minutes before carving.
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