Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Another from yours truly :B

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....And since I had my grill going, I also had bought these on a great sale (and unlike lamb chops, much less expensive; only things you have to worry about is one bone and one piece of gristle and that's it.)

With a mustard sauce provided by Mme. Julia Child and the recipe is here -

https://theviewfromgreatisland.com/.....r-leg-of-lamb/

INGREDIENTS

US Customary

1/2 cup Dijon mustard. I used a combination of smooth and whole grain Dijon.
4 Tbsp extra virgin olive oil
2 cloves garlic, peeled
1 Tbsp chopped fresh rosemary (used dried)
* 1 handful of fresh parlsey, chopped
1 Tbsp soy sauce
1 Tbsp fresh squeezed lemon juice

INSTRUCTIONS

Put everything into a jar that just fits the head of your immersion blender. (used regular blender/whisk)
Place the head of the blender at the bottom of the jar and turn it on. Wiggle the head a bit to get everything nice and thick.

Use immediately or keep your mustard coating in an airtight container in the refrigerator until needed.

TO USE ON A LEG OF LAMB

Trim excess fat from your leg of lamb. Spread the mustard coating thickly over the entire leg, on all sides. Cover with plastic and refrigerate for at least 2 hours, or overnight, to allow the flavors to penetrate the meat.
Roast the lamb at 350°F (177°C) for 20-22 minutes per pound, or until the internal temperature of the lamb reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Remove the lamb from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.

In this case since this was on a grill at 400 degrees F, this really only takes 15 minutes at most. (You just need to turn it over from time to time to get even cooking.)

Then let rest for a minute or two and serve!

Enjoy!