Grilled ginger lamb

Grilled ginger lamb
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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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