LAMB WITH DIJON MUSTARD AND HASSELBACK POTATOES

• porsi: 8

Bahan-bahan

1 x 2.5kg leg of lamb

Salt and black pepper

For the marinade:

4 thyme sprigs

100g Dijon mustard

150ml vegetable oil

4 garlic cloves, crushed

For the potatoes:

18 medium potatoes

3 sprigs rosemary, chopped

2 garlic cloves, crushed

50mI rapeseed oil

1 tbsp paprika

Petunjuk

1 Place the leg of Iamb on the Grill Rack. Season the Iamb well with salt and pepper.

2 For the marinade, rinse and chop the thyme. Mix together with the garlic, Dijon mustard and oil.

3 Wash the potatoes and make deep cuts into the flesh, without cutting completely through. The cuts should be just three quarters into the potatoes.

4 Mix together the rosemary, garlic, rapeseed oil, paprika and some salt and pepper. Turn the potatoes in the mix.

5 Prepare the barbecue for indirect heat, approximately 220°C. If using a 57cm charcoal barbecue, you will need half a Chimney Starter of lit Weber briquettes.

6 Place the Grill Rack with the leg of Iamb on the indirect heat (above the potatoes), set your iGrill at 63°C and insert the probe into the meat.

7 Cook the Iamb for approximately 90 minutes until it reaches 63°C.

8 After 30 minutes of cooking, place the hasselback potatoes underneath your cooking grate in your indirect zone.

9 Brush the meat with the Dijon marinade and continue to do this regularly.

10 Remove the potatoes and the meat when it has a core temperature of 63°C. Allow the leg of Iamb to rest uncovered for at least 20 minutes before serving.