Lamb With Lemon Grass and Ginger

• 1/4 cup minced lemon grass
• 2 tablespoons minced ginger
• 1/4 cup soy sauce
• 1/4 cup orange juice
• 2 tablespoons minced garlic
• black pepper
• 2 pounds of lamb shoulder

1. Combine lemon grass, ginger, soy sauce, orange juice, minced garlic, and pepper.
2. Rub half the mixture over the lamb, and marinate overnight.
3. Heat a grill or broiler with the rack 4 to 6 inches from the flame.
4. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side.
5. Serve with the remaining sauce.

lemon grass, ginger, soy sauce, orange juice, garlic, black pepper, lamb shoulder

Taken from cooking.nytimes.com/recipes/1015756 (may not work)