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CathyZ from Kauai

You can grill it but here is what I would do to "preserve" the mustard coating

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Joined: Dec 10, 2005


Posted to Thread #25875 at 5:17 pm on Apr 6, 2014

I have a very favorite recipe I make a lot- grilled butterflied leg of lamb with a mustard/wine/oil/rosemary marinade. It flares radically if put directly on the grill so I "grill" in or on a throwaway aluminum pan until just about done. Then I finish the lamb directly on the grill. This preserves the marinade so it does not burn but still ends up with a grill "char" at the end. I haven't made Julia's recipe but can tell by the ingredients that this method would work well.

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