Weber’s recipe for Dijon mustard barbecued lamb and Hasselback potatoes makes for a different and delicious idea for having lamb.
This recipe serves six people and will require 40 minutes of preparation before taking 90 minutes to cook on the grill rack.
One leg of lamb (around 2.5kg).
For the marinade: 100g Dijon mustard, 150ml vegetable oil, four cloves of garlic, four thyme sprigs.
As for the Hasselback potatoes, 18 medium potatoes are recommended, 50ml rapeseed oil, one tablespoon of paprika, three springs rosemary, two cloves of garlic, and some salt and pepper.
Place the leg of lamb on the Grill Rack. Season the lamb well with the salt and pepper.
For the marinade, rinse and carefully chop the thyme. Then, crush the garlic and mix everything with the Dijon mustard and oil.
Thoroughly wash the potatoes and make deep cuts, without cutting completely through. The cuts should be about three quarters deep into the potatoes.
Chop up the rosemary and crush more garlic. Then mix with rapeseed oil, paprika, salt, and pepper. Turn the potatoes in the mix.
Prepare the barbecue for indirect heat, at approx. 220°C. If you’re using a 57cm charcoal barbecue, you will need 1/2 a Chimney Starter of lit briquettes.
Next, place the Grill Rack with the leg of lamb on the indirect heat (so it’s above the potatoes) and set your Grill for 63°C. Following this, insert the probe into the meat. Cook the lamb for approx. 90 minutes until it reaches 63°C.
After half an hour of cooking, place the Hasselback potatoes underneath your cooking grate in your indirect zone.
Brush the meat with the Dijon marinade. Continue to do this step regularly to ensure the flavor is top-notch (you won’t regret it!)
Remove the potatoes and the meat when it has a core temperature of 63°C. Then, allow the leg of lamb to rest uncovered for at least 20 minutes before serving.
For a bonus tip, cooking the Hasselback potatoes underneath the lamb helps to cook them quicker. In addition, they absorb the meat juices, which gives them an even more succulent flavor.
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