Marinated Leg Of Lamb
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
59
Spice
45
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Make the marinade: In a food processor puree the onion, garlic, gingerroot and pepper, scraping down the sides with a rubber spatula, add the soy sauce, brown sugar, and the oil, and blend the mixture until it is just combined
2
Coat the lamb on both sides with the marinade and enclose it in a plastic bag
3
Let the lamb marinate, chilled, turning it several times if possible, overnight
4
Alternatively, let the lamb marinate at room temperature, turning it several times, for 3 to 4 hours
5
Preheat grill
6
Grill the lamb boned side up on a very clean rack 2 to 3 inches above glowing coals, basting it several times with the marinade, for 5 to 6 minutes on each side, or until it is seared and charred lightly
7
Transfer the lamb in a shallow roasting pan to a warm oven (170 degrees F to 190 degrees F) for at least 30 minutes and up to 1 hour
8
(The lamb will continue to cook as it rests in the warm oven; at serving time a meat thermometer should register about 130 degrees F for medium-rare meat
9
) Cut the lamb into 1/4-inch slices
10
Arrange the slices on a heated platter, nap them with some of the remaining pan juices