| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Boneless leg of lamb |
| 1/2 |
c |
Shoyu (soy sauce), (save 3 Tbsp for basting) |
| 4 |
|
Cloves garlic, sliced |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Honey |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Chili powder |
| 1 |
tb |
Cumin |
INSTRUCTIONS
Open boneless leg of lamb up. If you see a thick portion, be sure to make
some cuts into it. Now you are ready to mix the marinade. In a bowl large
enough to hold the marinade, mix all the ingredients, then pour over the
boneless leg of lamb. Save about 3 tablespoons of shoyu to baste as you
cook on the B.B.Q. Marinate for about 4 - 6 hours. You can place the
boneless of lamb in a ziploc bag to marinate, or leave it in a bowl.
To BBQ: Place meat, skin side up, over hot coals. Cook for about 30 minutes
until well browned, then turn and cook skin side for 20 to 30 minutes.
Place a loose hood of aluminum foil over the meat while the second side
cooks.
To BROIL: Place meat and marinade in a shallow roasting pan (not on a rack)
meaty side up. Broil each side 6 to 8 inches from the heat for 20 to 30
minutes. Place sliced meat on serving platter. Bring remaining marinade and
pan drippings to a boil; pour over sliced meat.
Posted to Recipe Archive - 06 Oct 96
submitted by: musubi@hula.net
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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