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Grilled Ginger Lamb

This Grilled Ginger Lamb is sweet and savory, perfect for a spring meal.
Posted By: Amy Kristy
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Prep Time: 8 hour marinate | Cook Time: 30-40 | Ready In: 8 hours+
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1 Leg of lamb (5 to 7 lbs.), butterflied 
8 tbsp Burgundy or other dry red wine 
8 tbsp Vegetable oil 
5 1/4 tbsp ginger, grated 
4 tbsp Aloha shoyu 
4 tbsp Onion, minced 
2 Garlic cloves, minced 
1 Lemon juice 
2 tbsp honey 
1 1/2 tsp Salt 
1/2 tsp   Pepper 
1/8 tsp   ground red pepper 
1 cup Canned beef broth, diluted

Cooking Process:

1. Trim all visible fat from lamb.
2. Place lamb in a large shallow dish; set aside.
3. Combine burgundy and remaining ingredients except broth in container of an electric blender; cover and process until smooth.
4. Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally.
5. Remove lamb from marinade, reserving marinade.
6. Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140°F.
7. (rare) or 150°F.
8. (medium rare), basting frequently with reserved marinade.
9. Combine ¾ cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil.
10. Boil 1 minute.
11. Serve with lamb