dale's lamb

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 9 hrs 30 mins


• 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.