Dale's Lamb

Recipe View In a medium bowl, whisk together the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, minced garlic, ginger slices, salt, and pepper. (5 minutes)

Recipe View Place the butterflied leg of lamb in a shallow dish or resealable plastic bag. Pour the lemon juice mixture over the lamb, ensuring it is well coated. Cover the dish or seal the bag, and marinate in the refrigerator for at least 8 hours, or preferably overnight. (8-12 hours)

Recipe View Preheat an outdoor grill for medium heat. (10 minutes)

Recipe View Transfer the marinade from the lamb to a small saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer, whisking constantly, until the marinade has slightly thickened. (10-15 minutes)

Recipe View Lightly oil the grill grate to prevent sticking.

Recipe View Place the marinated lamb on the grill over indirect heat. Grill, turning occasionally, until the lamb is cooked to a minimum internal temperature of 145 degrees F (63 degrees C) for medium-rare, or longer for your desired level of doneness. Use a meat thermometer to check the temperature. (40-50 minutes)

Recipe View Remove the grilled lamb from the grill and let it rest for a few minutes before slicing against the grain. Serve the sliced lamb with the thickened marinade drizzled over the top.