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Dale’s Lamb Recipe

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Dale’s Lamb Recipe

Directions

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Ingredients :

  • ⅔ cup lemon juice
  • ½ cup brown sugar
  • ¼ cup Dijon mustard
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 1 (1/2 inch) piece fresh ginger root, sliced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (5 pound) leg of lamb, butterflied
  • Methods :

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

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