Honey-Orange Lamb
Yield
4 servingsPrep
20 minCook
40 minReady
13 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
soy sauce, tamari
|
|
| ¾ | cup |
pinot noir
|
* |
| ¼ | cup |
orange juice
juice of 1 orange |
|
| 2 | tablespoons |
lemon juice
juice of 1 lemon |
|
| 2 | tablespoons |
honey
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | cup |
tomato purée (passata)
puree of 1 tomato |
|
| 3 | each |
garlic cloves
or more to taste |
|
| ¼ | teaspoon |
black pepper
ground |
|
| 1 | each |
leg of lamb
butterflied |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
soy sauce, tamari
|
|
| 177 | ml |
pinot noir
|
* |
| 59 | ml |
orange juice
juice of 1 orange |
|
| 3E+1 | ml |
lemon juice
juice of 1 lemon |
|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
dry mustard
|
|
| 237 | ml |
tomato purée (passata)
puree of 1 tomato |
|
| 3 | each |
garlic cloves
or more to taste |
|
| 1.3 | ml |
black pepper
ground |
|
| 1 | each |
leg of lamb
butterflied |
*
|
Directions
Mix together all of the ingredients except the lamb.
Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9x13 pan works well).
Pour the marinade over the lamb.
Cover and marinate in the refrigerator for 12 hours, turning occasionally.
Start a fire in the grill and get the coals very warm but not flaming.
Place lamb on grill about 3 to 4 inches from the coals.
Cook 20 minutes on each side.
After 10 minutes on the second side, start checking for doneness.
Contrary to many people's ideas, lamb should not be well done but should still be a little pink.
When done, slice thin and serve.
