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  Grilled Ginger Lamb
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 125
Ingredients:
1 Leg of lamb (5 to 7 lbs.) - butterflied
1/2 cup Burgundy or other dry red wine
1/2 cup Vegetable oil
1/3 cup Fresh ginger root, grated
1/4 cup Soy sauce
1/4 cup Onion, minced
2 Garlic cloves, minced
1 Lemon, juice of
1 tbsp + 1 1/2 tsp. honey
1 1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp Ground red pepper
1 cup Canned beef broth, diluted
Instructions:
Trim all visible fat from lamb. Place lamb in a large shallow dish;
set aside.

Combine Burgundy and remaining ingredients except broth in container
of an electric blender; cover and process until smooth. Pour marinade
over lamb; cover and marinate in refrigerator for 8 hours, turning
occasionally.

Remove lamb from marinade, reserving marinade.

Grill lamb over medium coals, 15 to 20 minutes on each side, or until
meat thermometer registers 140 F. (rare) or 150 F. (medium rare),
basting frequently with reserved marinade.

Combine 3/4 cup remaining marinade and beef broth in a medium
saucepan; cook over medium heat, stirring constantly, until mixture
comes to a boil. Boil 1 minute. Serve with lamb.

From _Gatherings_ by The Junior League of Milwaukee, WI. In
_America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pp. 190-191. ISBN 0-8487-0765-6.
Electronic format by Cathy Harned.
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