Ingredients
8
8 servings
- •⅔ cup lemon juice
- •½ cup brown sugar
- •¼ cup Dijon mustard
- •¼ cup soy sauce
- •¼ cup olive oil
- •2 cloves garlic, minced
- •1 (1/2 inch) piece fresh ginger root, sliced
- •1 teaspoon salt
- •½ teaspoon ground black pepper
- •1 (5 pound) leg of lamb, butterflied
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 451
- Carbohydrate: 18g
- Fat: 27g
- Fiber: 0g
- Protein: 32g
- Sugar: 14g
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