Grilled Ginger Lamb
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (5 to 7 pound) leg of lamb, butterflied 1/2 cup Burgundy or other dry red wine 1/2 cup vegetable oil
1/3 cup grated fresh gingerroot 1/4 cup soy sauce 1/4 cup minced onion
2 cloves garlic, minced juice of 1 lemon 1 tablespoon plus 1-1/2 teaspoons honey
1-1/2 teaspoons salt 1/2 teaspoon pepper 1/8 teaspoon ground red pepper
1 cup canned diluted beef broth



1 Trim all visible fat from lamb. Place lamb in a large shallow dish, and set aside.
2 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 8 hours, turning occasionally.
3 Remove lamb from marinade, reserving marinade.
4 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.
5 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.

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