Dale's Lamb

I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 451 Calories

Ingredients

• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 (1/2 inch) piece fresh ginger root, sliced
• 1 (5 pound) leg of lamb, butterflied
• 0.5 teaspoon ground black pepper
• 0.25 cup olive oil
• 0.5 cup brown sugar
• 0.25 cup soy sauce
• 0.25 cup Dijon mustard
• 0.66666668653488 cup lemon juice

Recipe Instructions

Step 1

In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight.

Step 2

Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.

Step 3

Lightly oil the grill grate. 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). Cool, slice, and cover with the thickened marinade mixture to serve.