Grilled Leg Of Lamb Robert
- Marinade
- 1 onion quartered
- 3 garlic cloves
- 1-inch cube of peeled fresh ginger root
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons peanut or cottonseed oil
- 3.5 to 3.75 pound trimmed boned butterflied leg of lamb
- For marinade, blend all ingredients together in food processor.
- Coat lamb on both sides with marinade and enclose it in a plastic bag. Let the lamb marinate, chilled, turning it several times if possible, overnight. Or, let the lamb marinate at room temperature, turning it several times, for 3-4 hours.
- Grill lamb 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 lamb in a shallow roasting pan to a warm over (170 to 190 degrees) for at least 30 minutes and up to 1 hour. (Lamb continues to cook; for medium-rare meat, thermometer should register about 130 degrees.)
marinade, onion, garlic, fresh ginger root, soy sauce, honey, peanut, lamb
Taken from www.epicurious.com/recipes/member/views/grilled-leg-of-lamb-robert-52669781 (may not work)