Dale’s Lamb Recipe

Directions

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.