Recipe courtesy of Jacques Pepin
Grilled Leg of Lamb Robert
- Level: Easy
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 491
- Total Fat
- 32
- Saturated Fat
- 13
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 38
- Cholesterol
- 135
- Sodium
- 552
- Total: 11 hr
- Prep: 10 hr
- Cook: 1 hr
Ingredients
1 onion, quartered
3 garlic cloves
1-inch cube peeled fresh gingerroot
1/2 jalapeno pepper, or to taste, seeded
1/4 cup soy sauce
1/4 cup honey
2 tablespoons peanut or cottonseed oil
3 1/2 pound trimmed, boned, butterflied leg of lamb
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.