Grilled ginger lamb
- Main Ingredient: Beef Lamb and Mutton Veal Ginger
- Preparation: Barbecue Grilled
- Course: Various Main Dishes
- Cuisine: Chinese
- Special food: Ethnic
- Yield:
Grilled ginger lamb ingredients
- 1 Leg of lamb (5 to 7 lbs.)
- -- butterflied
- 1⁄2 c Burgundy or other dry red
- -wine
- 1⁄2 c Vegatable oil
- 1⁄3 c Fresh Ginger Root, Grated
- 1⁄4 c soy sauce
- 1⁄4 c Onion, minced
- 2 garlic cloves, minced
- 1 Lemon; juice of
- 1 T + 1 ½ tsp. honey
- 1 1⁄2 t Salt
- 1⁄2 t Pepper
- 1⁄8 t Ground red pepper
- 1 c Canned beef broth, diluted
Cooking Grilled ginger lamb
1. Trim all visible fat from lamb.
2. Place lamb in a large shallow dish; set aside.
3. Combine burgundy and remaining ingredients except broth in container of an electric blender; cover and process until smooth.
4. Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally.
5. Remove lamb from marinade, reserving marinade.
6. Grilli lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140°F.
7. (rare) or 150°F.
8. (medium rare), basting frequently with reserved marinade.
9. Combine ¾ cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil.
10. Boil 1 minute.
11. Serve with lamb.
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