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lamb butterflied red Burgundy wine vegetable oil ginger root soy sauce onions garlic Lemon [juice of] honey salt black pepper red pepper beef stock
Viewed: 28 - Published at: 5 years agoIngredients
- 1 each leg of lamb butterflied
- 1/2 cup red burgundy wine or other dry red
- 1/2 cup vegetable oil
- 13 cup ginger root fresh, grated
- 1/4 cup soy sauce, tamari
- 1/4 cup onions minced
- 2 each garlic cloves minced
- 1 each lemon juice of
- 5 teaspoons honey
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 18 teaspoon red pepper flakes ground
- 1 cup beef stock diluted
Method
- 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.
