Recipe Dale's Lamb (Barbeque)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z