Grilled Leg of Lamb Robert

Total Time:
11 hr
Prep:
10 hr
Cook:
1 hr

Yield:
6-8 servings
Level:
Easy

Ingredients
Directions
  • Make the marinade: In a food processor puree the onion, the garlic, the gingerroot, and the pepper, scraping down the sides with a rubber spatula, add the soy sauce, the honey, and the oil, and blend the mixture until it is just combined.

  • Coat the lamb on both sides with the marinade and enclose it in a plastic bag. Let the lamb marinate, chilled, turning it several times if possible, overnight. Alternatively, let the lamb marinate at room temperature, turning it several times, for 3 to 4 hours.

  • Grill the lamb boned side up on a very clean rack 2 to 3 inches above glowing coals, basting it several times with the marinade for 5 to 6 minutes on each side, or until it is seared and charred lightly. Transfer the lamb in a shallow roasting pan to a warm oven (170 to 190 degrees) for at least 30 minutes and up to 1 hour. (The lamb will continue to cook as it rests in the warm oven; at serving time a meat thermometer should register about 130 degrees for medium-rare meat.) Transfer the lamb to a carving board, and cut it into 1/4 inch slices. Arrange the slices on a heated platter, nap them with some of the remaining pan juices.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Grilled Leg of Lamb

    Recipe courtesy of Ina Garten