Marinated Leg Of Lamb

Recipe Ingredients

1		Onion - peeled, quartered
6		Garlic cloves - peeled
1		Peeled fresh ginger root - (1" cube)
1		Jalapeno pepper - or to taste, seeded
1/4 cup	59ml	Soy sauce
1/4 cup	40g / 1.4oz	Brown sugar
2 tablespoons	30ml	Peanut or cottonseed oil
9 lbs	4086g / 144oz	Leg of lamb including the pelvic and
		Shank bones, boned and butterflied
		(or a 3 1/2- to 3 3/4-lb trimmed, boned
		And butterflied leg of lamb)

Recipe Instructions

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, the honey, and the oil, and blend the mixture until it is just combined.

Coat the lamb on both sides with the marinade and enclose it in a plastic bag. Let the lamb marinate, chilled, turning it several times if possible, overnight. Alternatively, let the lamb marinate at room temperature, turning it several times, for 3 to 4 hours.

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. Transfer the lamb in a shallow roasting pan to a warm oven (170 degrees to 190 degrees) for at least 30 minutes and up to 1 hour. (The lamb will continue to cook as it rests in the warm oven; at serving time a meat thermometer should register about 130 degrees for medium-rare meat.) Cut the lamb into 1/4-inch slices. Arrange the slices on a heated platter, nap them with some of the remaining pan juices, and serve them with a puree of spinach with croutons and eggs.

This recipe yields 8 to 10 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-E186 broadcast 05-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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