Barbecued Leg of Ontario Lamb with Warm Citrus Mustard
Preparation time:
1 hour
Cooking time:
40 minutes
8 Servings


Trim meat of any fat. Combine chopped rosemary, thyme, and oil. Rub meat with herb-oil mixture. Sprinkle with salt and pepper to taste. Preheat grill to medium. Grill lamb, skin-side down for 10 minutes. Turn and grill another 20 - 25 minutes or until still pink in the centre. Brush orange slices with oil; add to the grill for the last 5 minutes of cooking, turning once. Meanwhile in a small saucepan, melt butter. Add orange zest and juice. Simmer 2 minutes. Whisk in mustard and remove from heat. Remove from grill and let stand 10 minutes. Slice thinly across the grain. Drizzle warm citrus mustard sauce over slices, or serve on the side. Garnish with grilled orange slices.

Barbecued Leg of Ontario Lamb with Warm Citrus Mustard


  • 1 boneless, butterflied leg of Ontario Lamb about 3 lbs
  • 1 Tbsp fresh rosemary, finely chopped or 1 tsp dried
  • 2 Tsp fresh thyme or 1 tsp dried
  • 1 Tbsp canola or olive oil
  • 2 Oranges, cut into thick slices, seeds removed
  • Salt and freshly-ground pepper
  • extra canola oil for brushing on orange slices
  • For Warm Mustard Sauce:
  • 1/4 cup butter
  • 2 juice and zest of 2 oranges
  • 1/4 cup Dijon mustard