| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Cklive09 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; quartered |
| 3 |
|
Garlic cloves |
| 1 |
|
1 inch cube peeled fresh gingerroot |
| 1/2 |
|
Jalapeno pepper; or to taste, seeded |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Honey |
| 2 |
tb |
Peanut or cottonseed oil |
| 3 1/2 |
lb |
Trimmed; boned, butterflied |
|
|
; leg of lamb |
INSTRUCTIONS
MARINADE
Make the marinade: In a food processor puree the onion, the garlic, the
gingerroot, and the pepper, scraping down the sides with a rubber spatula,
add the soy sauce, the honey, and the oil, and blend the mixture until it
is just combined.
Coat the lamb on both sides with the marinade and enclose it in a plastic
bag. Let the lamb marinate, chilled, turning it several times if possible,
overnight. Alternatively, let the lamb marinate at room temperature,
turning it several times, for 3 to 4 hours.
Grill the lamb boned side up on a very clean rack 2 to 3 inches above
glowing coals, basting it several times with the marinade for 5 to 6
minutes on each side, or until it is seared and charred lightly. Transfer
the lamb in a shallow roasting pan to a war oven (170 to 190 degrees) for
at least 30 minutes and up to 1 hour. (The lamb will continue to cook as it
rests in the warm oven; at serving time a meat thermometer should register
about 130 degrees for medium-rare meat.) Transfer the lamb to a carving
board, and cut it into 1/4 inch slices. Arrange the slices on a heated
platter, nap them with some of the remaining pan juices.
Yield: 6-8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9170
Converted by MM_Buster v2.0l.
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