Grilled Ginger Lamb

Ingredients:

  • 1 Leg of lamb (5 to 7 lbs.) butterflied
  • 1/2 cup Burgundy or other dry redwine
  • 1/2 cup Vegetable oil
  • 1/3 cup Fresh ginger root; grated
  • 1/4 cup Soy sauce
  • 1/4 cup Onion; minced
  • 2 Garlic cloves; minced
  • 1 Lemon; juice of
  • 1 Tbsp + 1 1/2 tsp honey
  • 1-1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/8 tsp Ground red pepper
  • 1 cup Canned beef broth; diluted

Preparation:

Trim all visible fat from lamb. Place lamb in a large shallow dish; set aside. Combine Burgundy and remaining ingredients except broth in container of an electric blender; cover and process until smooth.

Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally. Remove lamb from marinade, reserving marinade.

Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140° F. (rare) or 150° F. (medium rare), basting frequently with reserved marinade.

Combine 3/4 cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute.

Servings: 4 Print This Page
lamb 1
lamb 2