Dale'S Lamb

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Ingredients

  • 2/3 cup lemon juice ⓘ
  • 1/2 cup brown sugar ⓘ
  • 1/4 cup Dijon mustard ⓘ
  • 1/4 cup soy sauce ⓘ
  • 1/4 cup olive oil ⓘ
  • 2 cloves garlic, minced ⓘ
  • 1 (1/2 inch) piece fresh ginger root, sliced ⓘ
  • 1 teaspoon salt ⓘ
  • 1/2 teaspoon ground black pepper ⓘ
  • 1 (5 pound) leg of lamb, butterflied ⓘ

Instructions

  1. In a bowl, mix well all ingredients except the lamb. Place the lamb in a shallow container. Pour the marinade over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight. (Do not marinate any longer as it tends to start cooking the meat.)
  2. Preheat an outdoor grill for medium heat. Drain marinade, and reserve.
  3. Lightly oil the grill grate. Over indirect heat, grill (or broil) the lamb 30 to 50 minutes, depending on the coals and on desired doneness, turning to cook both sides. (A minimum internal temperature of about 145 degrees F, 63 degrees C, yields a medium-rare roast.) Meat should be slightly pink inside. Do not overcook. Let rest awhile, then slice.
  4. While the lamb is cooking, bring the reserved marinade slowly to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened. Serve with the thickened marinade on the side.
  5. Note: You may also cut the lamb into cubes before marinating, and skewer them as kabobs. Adjust cooking time as necessary.

Nutrition & Diet Analysis (per serving)

571 kcal 29% DV
Protein Fat Carbs

Macronutrients

Protein 11.9g 24% DV
Total Fat 36.2g 46% DV
Carbs 56.9g 21% DV
Fiber 8.7g 31% DV
Sugar 26.3g 53% DV

Electrolytes

Sodium 12072mg 100% DV
Potassium 580.3mg 12% DV
Cholesterol 18.3mg 6% DV

Vitamins & Minerals

Vitamin A 11.3mcg 1% DV
Vitamin C 0.1mg
Vitamin D 0.1mcg
Calcium 187.3mg 14% DV
Iron 4.5mg 25% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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dijon mustard soy sauce lemon juice brown sugar lamb ginger root ground black pepper garlic olive oil salt
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