Grilled Ginger Lamb

Course : Grilling
Serves: 10
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1 cup canned beef broth -- diluted
1/8 teaspoon ground red pepper
1/2 teaspoon pepper
1 1/2 teaspoons salt
2 tablespoon honey
1 medium lemon -- juice of
2 cloves garlic -- minced
1/4 cup onion -- minced
1/4 cup soy sauce
1/3 cup fresh ginger root -- grated
1/2 cup vegetable oil
1/2 cup burgundy or other dry red wine
7 pounds leg of lamb -- (5 to 7 lbs.) -- butterflied

Preparation / Directions:

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"

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