Marinated Leg Of Lamb
By: Anonymous
Published: Thursday, December 3, 2009 - 10:51pm

Ingredients




1 Onion peeled, quartered
6 Garlic cloves peeled
1 piece Peeled fresh ginger root - (1" cube)
1 Jalapeno pepper or to taste, seeded
1/4 cup Soy sauce
1/4 cup Brown sugar
2 tablespoons Peanut or cottonseed oil
9 pounds 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)

Preparation

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, the honey, 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. 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. 3 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  4 This recipe yields 8 to 10 servings. 


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