Kick-off barbecue season with some Easter lamb.
We’ll all be celebrating Easter at home this year, and weather permitting we reckon that’s the perfect excuse to dust off the barbecue and get grilling. Try this recipe for lamb with crispy hasselback potatoes from the barbecue experts at Weber.
- 1 leg of lamb, around 2.5kg
For the marinade:
- 100g Dijon mustard
- 150ml vegetable oil
- 4 cloves of garlic
- 4 thyme sprigs
For the potatoes:
- 18 medium potatoes
- 50ml rapeseed oil
- 1 tablespoon paprika
- 3 sprigs rosemary
- 2 cloves of garlic
- Salt and pepper
- In the kitchen, place the leg of lamb onto a grill rack. Season well with salt and pepper.
- For the marinade, rinse and chop the thyme, crush the garlic and mix everything with the Dijon mustard and oil.
- Wash the potatoes and make deep cuts in them, with cutting them completely through. The cuts should go three-quarters of the way 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.
- Prepare the barbecue for indirect heat, approx. 220ºC. If using a 57cm charcoal barbecue, you will need half a chimney starter of lit Weberbriquettes.
- Place the grill rack with the leg of lamb on the indirect heat (above the potatoes), then cook for around 90 minutes until it reaches 63ºC.
- After 30 minutes of cooking, place the hasselback potatoes 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 63ºC. Allow the leg of lamb to rest uncovered for at least 20 minutes before serving.