Grilled Ginger Lamb

Name: Grilled Ginger Lamb
Ingredients: 1 each leg of lamb butterflied; 1/2 cup red burgundy wine or other dry red; 1/2 cup vegetable oil; 13 cup ginger root fresh, grated; 1/4 cup soy sauce, tamari; 1/4 cup onions minced; 2 each garlic cloves minced; 1 each lemon juice of; 5 teaspoons honey; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 18 teaspoon red pepper flakes ground; 1 cup beef stock diluted

13 ingredients

9 steps

Ingredients

1 each leg of lamb butterflied
1/2 cup red burgundy wine or other dry red
1/2 cup vegetable oil
13 cup ginger root fresh, grated
1/4 cup soy sauce, tamari
1/4 cup onions minced
2 each garlic cloves minced
1 each lemon juice of
5 teaspoons honey
1 1/2 teaspoons salt
1/2 teaspoon black pepper
18 teaspoon red pepper flakes ground
1 cup beef stock diluted

Directions

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. (rare) or 150 F. (medium rare), basting frequently with reserved marinade.
7

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.
8

Boil 1 minute.
9

Serve with lamb.