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Tarragon Mustard Leg Of Lamb

bbq, lamb

1/3 cup chopped fresh tarragon; or
1 teaspoon dried
1/4 cup Dijon mustard
2 tablespoons wine vinegar
4 cloves garlic; minced
1 leg of lamb (4 pounds); trimmed

In small bowl, combine tarragon, mustard, vinegar and garlic; brush all over lamb. Place in shallow glass dish; cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.) Heat 1 burner of 2-burner barbecue, or 2 outside burners of 3-burner barbecue, to medium (250 to 300°F). Place lamb on greased grill over unlit burner; close lid and grill, adjusting heat if necessary to maintain temperature, for 3 hours or until thermometer registers 150°F for medium-rare, or to desired doneness. Transfer to cutting board. Tent with foil; let stand for 15 minutes before carving.

Contributor: Canadian Living Magazine, August, 2001

Yield: 6 servings

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