| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Harned 1994, Main dish, Veal |
10 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb (5 to 7 lbs.) butterflied |
| 1/2 |
c |
Burgundy or other dry red wine |
| 1/2 |
c |
Vegetable oil |
| 1/3 |
c |
Fresh ginger root; grated |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Onion; minced |
| 2 |
|
Garlic cloves; minced |
| 1 |
|
Lemon; juice of |
| 1 |
tb |
+ 1 1/2 tsp. honey |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/8 |
ts |
Ground red pepper |
| 1 |
c |
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_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pp. 190-191. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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