I wan't to make Julia Child's Gigot a la Moutarde again that Sylvia posted for a mini block party

F

florisandy

Well-known member
BBQ Easter dinner with three of my neighbors. This time, I want to grill either a bone-in leg-O-lamb (not to exceed my 22" charcoal grill) or buy a big boneless butterflied leg.

I plan to marinate the lamb as I did before overnight. My question is, do you think the recipe is grillable?? I sure hope so!

My neighbor is making a potato guyere gratin and ratatouille which I think will go nicely.

I'm making my "signature" Smoked Salmon on Rye Crisbits® with Horseradish Cream and a neighbor will be bringing a cheese plate with crackers. I'll also serve good sourdough bread with Danish Lurpak butter.

We'll sit by my big Weber charcoal grill noshing on appys and then sit down for a proper meal on the patio of my neighbor's who will bring out the fine china and real silverware.

I'm so excited!! They'll bring the wine and will chip in. We are four of us including myself. My new neighbors come from Connecticut, Maine, NY/Wash. DC. I see a trend here... smileys/wink.gif

Edited to say that my neighbor will be making lemon curd tarts from scratch for dessert.

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There are few things more delectable than a grilled lamb

and I think you can do this one. As with grilling any lamb, you'll need to watch for flareups.
I love a butterflied leg because when you open it out, there are thick and thin parts that are exposed to the grill, and those who want their lamb on the rare side can have some from the thicker parts, and those liking it better done have the thinner parts.
ELEGANT!!

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

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.

 
Charley, I've never grilled lamb before and I so appreciate your warning

about flare-ups.

I'll follow your suggestion to buy a butterflied boneless leg of lamb. It makes perfect sense to have rare/medium rare/well-cooked lamb to suit everyone.

Thank you!

 
Cathy, I have yet to make your great-looking recipe but will one day!

I was concerned about the mustard-type marinade on the grill not having grilled butterflied leg of lamb before.

I have a few aluminum pans in my "BBQ Kit" for indirect cooking.

Do you "indirectly" cook the lamb in the aluminum pan (i.e. with BBQ lid on w/drip pan) before directly cooking the lamb on the grill? I bet you do?

I will remove any extra fat from the lamb and follow your advice.

Thank you very much Cathy!

 
Yes I just put the pan on the grill and put the lamb in

and cook just the same as if I were cooking the lamb directly on the grill. I often use a throwaway alum. sheet pan. Not only does it work great but the cleanup is much easier too- even though I finish the lamb directly on the grill.

Good luck- I bet it will turn out perfectly!

 
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