My F&W
quick save (...)

Grilled Leg of Lamb with Coriander Rub and Hoisin Glaze

  • TOTAL TIME: 1 HR PLUS 6 HRS MARINATING
  • SERVINGS: 20
  1. 2 tablespoons dry mustard
  2. 1 tablespoon ground coriander
  3. 1 tablespoon Madras curry powder
  4. 1 tablespoon light brown sugar
  5. 2 teaspoons salt
  6. Two 5-pound legs of lamb, butterflied and trimmed
  7. 1 cup hoisin sauce
  1. In a bowl, mix the dry mustard with the coriander, curry powder, brown sugar and salt. Spread the lamb legs on large baking sheets and rub them all over with the spice mix. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  2. Light a grill. Lightly season the lamb legs with salt and pepper and grill over moderate heat until nicely charred and an instant-read thermometer inserted in the thickest part of the meat registers 130°, about 20 minutes per side.
  3. During the last 3 minutes of grilling, brush the lamb all over with the hoisin sauce. Transfer the lamb to a carving board and let rest for 10 minutes. Slice the lamb across the grain, arrange on a platter and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.