Lamb with Dijon Mustard and Hasselback Potatoes

Instructions

In the kitchen:

• Place the leg of lamb on the Grill Rack. Season the lamb well with salt and pepper.
• For the marinade, rinse and chop the thyme, crush the garlix and mix everything with Dijon mustard and oil.
• Wash the potatoes and make deep cuts into the flesh, without cutting completely through. The cuts should be just three quarters 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.

At the barbecue:

• Prepare the barbecue for indirect heat, approx. 220°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Starter of lit Weber briquettes.
• Place the Grill Rack with the leg of lamb on the indirect heat (above the potatoes), set your iGrill at 63°C and insert the probe into the meat.
• Cook the lamb for approx. 90 minutes until it reaches 63°C.
• After 30 minutes of cooking, place the hasselback potaties 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 63°C. Allow the leg of lamb to rest uncovered for at least 20 minutes before serving.
• Tip: Cooking your potatoes underneath your meat helps to cook them quicker. In addition, they absorb the meat juices, which gives them additional flavour.

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