Mustard-Glazed Leg of Lamb Sandwiches Recipe
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Tender, succulent slices of boneless leg of lamb served on a kaiser roll make a delicious entree for a leisurely backyard cookout. You'll have plenty of time to visit while the roast grills.
Ingredients
- 1/4 cup Dijon-style mustard
- 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 2-pound boneless half leg of lamb or boneless shoulder roast, rolled and tied
- 8 kaiser rolls, split and toasted
- Dijon-style mustard (optional)
- 2 tablespoons apple juice
- Stir together 1/4 cup mustard, the apple juice, rosemary, soy sauce, and garlic. Insert meat thermometer near the center of meat.
- 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.
- 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.
- Calories 304, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 57 mg, Sodium 658 mg, Carbohydrate 31 g, Fiber 0 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 5%, Iron 22%.
- Percent Daily Values are based on a 2,000 calorie diet
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