Grilled Ginger Lamb

Title:
Grilled Ginger Lamb

Yield:
10 Servings

Categories:
Main
Dishes,
Veal




Ingredients:





     1    Leg of lamb (5 to 7 lbs.)


          -- butterflied


   1/2 c  Burgundy or other dry red


          -wine


   1/2 c  Vegetable 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 tb + 1 1/2 tsp. honey


 1 1/2 ts Salt


   1/2 ts Pepper


   1/8 ts Ground red pepper


     1 c  Canned beef broth; diluted






 Trim all visible fat from lamb.  Place lamb in a large shallow dish; set


 aside.


 


 Combine Burgundy and remaining ingredients except broth in container of an


 electric blender; cover and process until smooth. Pour marinade over lamb;


 cover and marinate in refrigerator for 8 hours, turning occasionally.


 


 Remove lamb from marinade, reserving marinade.


 


 Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat


 thermometer registers 140 F. (rare) or 150 F. (medium rare), basting


 frequently with reserved marinade.


 


 Combine 3/4 cup remaining marinade and beef broth in a medium saucepan;


 cook over medium heat, stirring constantly, until mixture comes to a boil.


 Boil 1 minute. Serve with lamb.


 


 From _Gatherings_ by The Junior League of Milwaukee, WI. In _America's Best


 Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc.,


 1989.  Pp. 190-191.  ISBN 0-8487-0765-6. Electronic format by Cathy Harned.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini