Dale's Lamb

Directions

1. 1
   In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper.
2. 2
   Place the lamb in a shallow container.
3. 3
   Pour the lemon juice mixture over the lamb.
4. 4
   Cover, and marinate in the refrigerator 8 hours or overnight.
5. 5
   Preheat an outdoor grill for medium heat.
6. 6
   Drain marinade, and bring to a boil in a small saucepan.
7. 7
   Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
8. 8
   Lightly oil the grill grate.
9. 9
   Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C).
10. 10
    Cool, slice, and cover with the thickened marinade mixture to serve.