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Ingredients
- 4 cups apple or cherry wood chips
- 1 5-6 lb whole leg of lamb (with bone)
- 1/2 cup whipping cream
- 1 tbsp Dijon-style mustard
- 1 tsp snipped fresh rosemary
- Cracked black pepper (optional)
Preparation
Step 1
At least 1 hour before grilling, soak wood chips in enough water to cover. Trim fat from meat. Drain wood chips. Grill over medium low indirect heat. Sprinkle half of wood chips over the coals. Place meat on the grill rack over drip pan. Cover and grill until done. Allow 1 ¾ to 2 ¼ hours for medium rare and 2 ¼ to 2 ¾ hours for medium. Add remaining wood chips halfway through grilling. Remove meat from grill, cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 145 for medium rare, and 160 degrees for medium. Meanwhile, in a small mixing bowl, beat whipping cream with a rotary beater or wire whisk until slightly thickened and starts to mound, stir in mustard and rosemary. Serve immediately over lamb slices. If desired, sprinkle with pepper.