Grilled Ginger Lamb

Recipe Ingredients

1		Leg of lamb - (5 to 7 lbs.) butterflied
1/2 cup	118ml	Burgundy or other dry red
		- wine
1/2 cup	118ml	Vegetable oil
1/3 cup	78ml	Fresh ginger root - grated
1/4 cup	59ml	Soy sauce
1/4 cup	15g / 0.5oz	Onion - minced
2		Garlic cloves - minced
1		Lemon - juice of
1 tablespoon	15ml	+ 1 1/2 tsp. Honey
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/8 teaspoon	0.6ml	Ground red pepper
1 cup	237ml	Canned beef broth - diluted

Recipe Instructions

Trim all visible fat from lamb. Place lamb in a large shallow dish;

set aside.

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 for 8 hours, turning occasionally.

Remove lamb from marinade, reserving marinade.

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.

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.

From "Gatherings" by The Junior League of Milwaukee, WI. In "America's Best Recipes: A 1989 Hometown Collection".

Source:
Bobby Flay

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