Grilled Ginger Lamb
Yield
10 servingsPrep
8 hrsCook
30 minReady
8 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
butterflied |
*
|
| ½ | cup |
red burgundy wine
or other dry red |
* |
| ½ | cup |
vegetable oil
|
|
| ⅓ | cup |
ginger root
fresh, grated |
*
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
lemon
juice of |
|
| 5 | teaspoons |
honey
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
| 1 | cup |
beef stock
diluted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
butterflied |
*
|
| 118 | ml |
red burgundy wine
or other dry red |
* |
| 118 | ml |
vegetable oil
|
|
| 79 | ml |
ginger root
fresh, grated |
*
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
lemon
juice of |
|
| 25 | ml |
honey
|
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 0.6 | ml |
red pepper flakes
ground |
|
| 237 | ml |
beef stock
diluted |
|
Directions
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 ¾ 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.
