1 leg of lamb -- (5 to 7 lbs.)
-- butterflied
1/2 cup burgundy or other dry red
- wine
1/2 cup vegetable oil
1/3 cup fresh ginger root -- grated
1/4 cup soy sauce
1/4 cup onion -- minced
2 garlic cloves -- minced
1 lemon -- juice of
1 tablespoon + 1 1/2 tsp. honey
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon ground red pepper
1 cup canned beef broth -- diluted
Instructions:
Trim all visible fat from lamb. Place lamb in a large shallow dish;
set aside. Combine Burgundy and remaining ingredients except broth
in container of an electric blender; cover and process until smooth.
Pour marinade over lamb; cover and marinate in refrigerator for 8
hours, turning occasionally. Remove lamb from marinade, reserving
marinade. 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. 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. Boil
1 minute. Serve with lamb. From "Gatherings" by The Junior League
of Milwaukee, WI. In "America's Best Recipes: A 1989 Hometown Collection".
