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1/4
cup Dijon-style mustard
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1
tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
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1
tablespoon soy sauce
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1
clove garlic, minced
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1
2 pound boneless half leg of lamb or boneless shoulder roast, rolled and tied
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8
kaiser rolls, split and toasted
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Dijon-style mustard (optional)
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2
tablespoons apple juice
1. Stir together 1/4 cup mustard, the apple juice, rosemary, soy sauce, and garlic. Insert meat thermometer near the center of meat.
2. Arrange preheated coals around a drip pan in a covered grill. Test for medium-low heat above pan. Place meat on grill over drip pan. Cover and grill for 1-1/2 to 2 hours or until thermometer registers 160 degrees F for medium to 170 degrees F for well doneness, brushing occasionally with mustard mixture up to the last 5 minutes of grilling. Remove meat from grill and cover with foil. Let stand for 15 minutes before slicing.
3. Meanwhile, toast cut sides of rolls on grill. Remove strings from lamb; slice thinly. Serve on kaiser rolls. Pass additional mustard, if desired. Makes 8 servings.
- Servings Per Recipe 8,
- Calories 304,
- Protein (gm) 25,
- Carbohydrate (gm) 31,
- Fat, total (gm) 8,
- Cholesterol (mg) 57,
- Saturated fat (gm) 2,
- Sodium (mg) 658,
- Calcium (DV %) 50,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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