Grilled butterflied leg of lamb
This recipe is the same as Anita Cochran's recipe for grilled butterflied
leg of lamb, except that it uses a different marinade. I got the
marinade recipe from a local wine merchant.
- 1/4 cup soy sauce
- 3/4 cup pinot noir
- 1/4 cup orange juice
(juice of 1 orange)
- 2 Tbsp lemon juice
(juice of 1 lemon)
- 2 Tbsp honey
- 1 tsp dry mustard
- 1 cup tomato puree
(puree of 1 tomato)
- 3 cloves garlic
(or more to taste)
- 1/4 tsp ground black pepper
- 1 half leg of lamb,
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
9 x 13
pan works well).
Pour the marinade over the lamb. Cover and marinate in the
refrigerator for 12 hours, turning occassionally.
Start a fire in the grill and get the coals very warm
but not flaming. Place lamb on grill
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.
This marinade also works well with chicken.
5 minutes preparation, overnight marinating, 40 minutes cooking.
no need to measure.
University of Southern California, Los Angeles, Calif., USA
Recipe last modified: 10 Apr 88
From: firstname.lastname@example.org (Stephen Kurtzman)
Subject: RECIPE: Grilled butterflied leg of lamb
Date: 29 Apr 88 05:38:39 GMT
Organization: University of Southern California, Los Angeles, Calif., USA
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