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Lamb leg with mustard

Ingredients


  • Leg of lamb
  • Camp's pure mustard
  • 5-10 ten look
  • (Rosemary)

Preparation


  1. Peel the garlic and cut the cloves into 3 or 4 long pieces
  2. Make deep holes in the leg of lamb with a sharp knife and fill them with the sliced cloves of garlic
  3. Spread the entire mixture thoroughly with Camp's pure mustard and let it marinate in the fridge for at least 2 hours (the longer, the better)
  4. Place the marinated leg of lamb in the oven, a kamado (e.g. Green Egg), smoker, Dutch oven, or another indirect heat source between 160°-180°. The leg of lamb is ready at a core temperature of 60°-65°, or after 1 hour per kg of meat (a 2kg leg should therefore be cooked for about 2 hours)
    • smoke tip: a leg of lamb pairs very well with the smoked aromas of rosemary.
    • Sauce tip: if you can catch the fat and the mustard during the heating process, you have a delicious sauce to serve with your dish
  6. Enjoy your meal!

You need not fear that your meat will become too spicy or have an overpowering mustard flavour. The mustard surrounding the meat ensures that it remains particularly juicy. Moreover, the spiciness of the mustard diminishes when heated. In contrast, the deeper flavours of the mustard subtly emerge during the process without becoming dominant.

Smoking the meat can add extra flavours. For example, Mediterranean herbs like rosemary pair very well with lamb. But feel free to go further and experiment with which types of wood or other herbs complement the leg of lamb beautifully. The pure mustard ensures that the flavours can penetrate deliciously into the leg of lamb.

Make the cuts for the garlic deep enough. This way, you can penetrate deep into the core of the meat. Moreover, it also ensures that the smoke can penetrate deeper into the meat.