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Dale's Lamb
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 570 minutes
Try this delicious and comforting dish named after my dear mother-in-law, Dale. It's a crowd-pleaser, loved even by those who aren't fans of lamb.
Ingredients:
0.66666668653488 cuplemon juice
0.5 cupbrown sugar
0.25 cupDijon mustard
0.25 cupsoy sauce
0.25 cupolive oil
1 (1/2 inch) piecefresh ginger root, sliced
1 (5 pound) leg of lamb, butterflied
Instructions:
Combine lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper in a bowl. Place lamb in a shallow container and pour the mixture over it. Cover and marinate in the refrigerator for 8 hours or overnight.
Preheat an outdoor grill to medium heat. Drain the marinade and bring it to a boil in a small saucepan. Simmer over low heat, whisking constantly, until slightly thickened.
Brush the grill grate with a touch of oil. Grill the lamb over indirect heat for 40 to 50 minutes, rotating to ensure even cooking, until it reaches an internal temperature of at least 145°F (63°C). Let it cool, slice, and drizzle the richened marinade on top before serving.