- 2/3 cup lemon juice
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 (1/2 inch) piece fresh ginger root, sliced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (5 pound) leg of lamb, butterflied
- In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
- Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). Cool, slice, and cover with the thickened marinade mixture to serve.
03/01/2017
recipepes.com
Dale's Lamb, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
