GRILLED LEG OF LAMB ROBERT

GRILLED LEG OF LAMB ROBERT image

Yield 8-10

Number Of Ingredients 8

Marinade
1 onion quartered
3 garlic cloves
1-inch cube of peeled fresh ginger root
1/4 cup soy sauce
1/4 cup honey
2 tablespoons peanut or cottonseed oil
3.5 to 3.75 pound trimmed boned butterflied leg of lamb

Steps:

For marinade, blend all ingredients together in food processor. Coat lamb on both sides with marinade and enclose it in a plastic bag. Let the lamb marinate, chilled, turning it several times if possible, overnight. Or, let the lamb marinate at room temperature, turning it several times, for 3-4 hours. Grill lamb 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 lamb in a shallow roasting pan to a warm over (170 to 190 degrees) for at least 30 minutes and up to 1 hour. (Lamb continues to cook; for medium-rare meat, thermometer should register about 130 degrees.)