Serves 6-8
Lamb With Dijon Mustard And Hasselback Potatoes
- Prep Time 40Minutes
- Cooking Time 130 Min
- Method Indirect Heat
Ingredients
- 1 Leg Of Lamb, Around 2.5Kg
- Marinade:
- 100G Dijon Mustard
- 150Ml Vegetable Oil
- 4 Cloves Of Garlic
- 4 Thyme Sprigs
- Hasselback Potatoes:
- 18 Medium Potatoes
- 50Ml Rapeseed Oil
- 1 Tbsp Paprika
- 3 Springs Rosemary
- 2 Cloves Of Garlic
- Salt
- Pepper
Instructions
- In The Kitchen
- Place The Leg Of Lamb On The Roast Holder. Season The Lamb Well With Salt And Pepper.
- For The Marinade, Rinse And Chop The Thyme, Crush The Garlix And Mix Everything With Dijon Mustard And Oil.
- Wash The Potatoes And Make Deep Cuts Into The Flesh, Without Cutting Completely Through. The Cuts Should Be Just Three Quarters Into The Potatoes.
- Chop The Rosemary And Crush The Garlic, Then Mix With Rapeseed Oil, Paprika, Salt And Pepper. Turn The Potatoes In The Mix.
- At The Braai
- Prepare The Barbecue For Indirect Heat, Approx. 220°C. If Using A 57Cm Charcoal Barbecue, You Will Need 1/2 A Chimney Starter Of Lit Weber Briquettes.
- Place The Roast Holder With The Leg Of Lamb On The Indirect Heat (Above The Potatoes), Set Your Igrill At 63°C And Insert The Probe Into The Meat.
- Cook The Lamb For Approx. 90 Minutes Until It Reaches 63°C.
- After 30 Minutes Of Cooking, Place The Hasselback Potaties Underneath Your Cooking Grate In Your Indirect Zone.
- Brush The Meat With The Dijon Marinade And Continue To Do This Regularly.
- Remove The Potatoes And The Meat When It Has A Core Temperature Of 63°C. Allow The Leg Of Lamb To Rest Uncovered For At Least 20 Minutes Before Serving.
- Remove The Potatoes And The Meat When It Has A Core Temperature Of 63°C. Allow The Leg Of Lamb To Rest Uncovered For At Least 20 Minutes Before Serving.Tip: Cooking Your Potatoes Underneath Your Meat Helps To Cook Them Quicker. In Addition, They Absorb The Meat Juices, Which Gives Them Additional Flavour.
- Preparation Time: 40Minutes
- Braai Time: 90 Minutes
- Total Time: 130 Min
- Serves: 6-8
- Skill Level: Medium
- Cooking Method: Indirect Heat
- Braai Temperature: 220 °C
- Core Temperature: 63°C
- Equipment: iGrill 2 (Us), Drip Pans Large Za, Chimney Starter, Rib/Roast Holder
What Do You Need? Recommened Tools
iGrill 2 (Us)
R1,999.00
Drip Pans Large Za
R119.00
Chimney Starter
R599.00
Rib/Roast Holder
R499.00
