Grilled Ginger Lamb
Ingredients
- 1 each leg of lamb butterflied
- 1/2 cup red burgundy wine or other dry red ⓘ
- 1/2 cup vegetable oil ⓘ
- 13 cup ginger root fresh, grated ⓘ
- 1/4 cup soy sauce, tamari ⓘ
- 1/4 cup onions minced ⓘ
- 2 each garlic cloves minced ⓘ
- 1 each lemon juice of ⓘ
- 5 teaspoons honey ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/2 teaspoon black pepper ⓘ
- 18 teaspoon red pepper flakes ground ⓘ
- 1 cup beef stock diluted ⓘ
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.
Nutrition & Diet Analysis (per serving)
482
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).