Directions:
- Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a large resealable plastic bag. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
- Place lamb over drip pan and grill, covered, over medium-low heat for 1-1/2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 696.63 Kcal (2917 kJ) | ||
| Calories from fat | 491.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.63g | 84% | |
|---|---|---|---|
| Cholesterol | 166.32mg | 55% | |
| Sodium | 1383.56mg | 58% | |
| Potassium | 778.67mg | 17% | |
| Total Carbs | 2.53g | 1% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 45.74g | 91% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 5.9mg | 33% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 232.59 Kcal (974 kJ) | ||
| Calories from fat | 164.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.24g | 84% | |
|---|---|---|---|
| Cholesterol | 55.53mg | 55% | |
| Sodium | 461.94mg | 58% | |
| Potassium | 259.98mg | 17% | |
| Total Carbs | 0.85g | 1% | |
| Sugars | 0.2g | 2% | |
| Dietary Fiber | 0.34g | 4% | |
| Protein | 15.27g | 91% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 2mg | 33% | |
| Calcium | 16.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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