Dijon and Black Garlic Barbecued Lamb Leg

Dijon and Black Garlic Barbecued Lamb Leg takes roughly 45 minutes from beginning to end. This recipe makes 6 servings with 145 calories, 21g of protein, and 5g of fat each. For $1.95 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 18 people found this recipe to be tasty and satisfying. Head to the store and pick up leg of lamb, Miso Soybean Paste, garlic, and a few other things to make it today. A couple people really liked this main course. It is brought to you by Guilty Kitchen. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Similar recipes include Roast Leg of Lamb with Garlic Rosemary Dijon Crust, Barbecued Leg of Lamb, and Spicy Barbecued Leg Of Lamb.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/3 cup Dijon mustard

1 tbsp fresh chopped rosemary

2 cloves black garlic, mashed

2lb boneless leg of lamb, butterflied (if you can't find a boneless leg, ask your butcher to butterfly it for you)

2 tbsp Miso paste

1 tbsp red wine vinegar

Equipment:

bowl

grill

Cooking instruction summary:

In a small bowl, mix together the Miso, rosemary, garlic, Dijon and red wine vinegar until smooth.Spread the sauce over the leg of lamb, coating all sides and place in an airtight container. Allow to marinate for 4-8 hours.Preheat a gas grill to it's highest setting until it reaches approximately 5-600°F. Sear the roast on all sides until golden (about 3-4 minutes per side). Lower the temperature to it's lowest setting (3-350°F) and allow roast to cook for another 25-30 minutes, turning once, until an internal temperature of 125-130°F is reached).Remove from grill and allow to rest for 5 minutes before slicing. Slice and serve.

 

Step by step:


1. In a small bowl, mix together the Miso, rosemary, garlic, Dijon and red wine vinegar until smooth.

2. Spread the sauce over the leg of lamb, coating all sides and place in an airtight container. Allow to marinate for 4-8 hours.Preheat a gas grill to it's highest setting until it reaches approximately 5-600°F. Sear the roast on all sides until golden (about 3-4 minutes per side). Lower the temperature to it's lowest setting (3-350°F) and allow roast to cook for another 25-30 minutes, turning once, until an internal temperature of 125-130°F is reached).

3. Remove from grill and allow to rest for 5 minutes before slicing. Slice and serve.


Nutrition Information:

Quickview
144k Calories
20g Protein
5g Total Fat
2g Carbs
18% Health Score
Limit These
Calories
144k
7%

Fat
5g
8%

  Saturated Fat
1g
10%

Carbohydrates
2g
1%

  Sugar
0.48g
1%

Cholesterol
60mg
20%

Sodium
427mg
19%

Get Enough Of These
Protein
20g
42%

Vitamin B12
2µg
43%

Selenium
27µg
39%

Vitamin B3
6mg
30%

Zinc
3mg
26%

Phosphorus
209mg
21%

Vitamin B2
0.26mg
15%

Vitamin B1
0.19mg
13%

Iron
2mg
12%

Vitamin B6
0.2mg
10%

Magnesium
35mg
9%

Potassium
313mg
9%

Copper
0.16mg
8%

Vitamin B5
0.75mg
8%

Manganese
0.15mg
7%

Folate
24µg
6%

Fiber
0.82g
3%

Calcium
19mg
2%

Vitamin K
1µg
2%

Vitamin E
0.26mg
2%

covered percent of daily need
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Food Trivia

Casu marzu is a traditional Sardinian sheep milk cheese that contains live maggots inside.

Food Joke

The efficiency expert concluded his lecture with a note of caution. "You don't want to try these techniques at home." "Why not?" asked someone from the back of the audience. "I watched my wife's routine at breakfast for years," the expert explained. "She made lots of trips to the refrigerator, stove, table and cabinets, often carrying just a single item at a time. 'Hon,' I suggested, 'Why don't you try carrying several things at once?'" The voice from the back asked, "Did it save time?" The expert replied, "Actually, yes. It used to take her 20 minutes to get breakfast ready. Now I do it in seven."

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