Prep 15 mins
Cook 2 hrs
Found this at recipe cottage tweeked of course. I always serve lamb with garlic and saw this and thought how yummy does this sound! Sweet and spicy!
- 1 (6 -8 lb) bone-in leg of lamb, trimmed of any papery skin
- 6 garlic cloves, cut into thin slivers
- 6 slices fresh ginger, thin slices, cut Into thin slivers
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup soy sauce
- 1⁄4 cup firmly packed brown sugar
- 1⁄4 cup Dijon mustard
- 1 tablespoon dry mustard
- 1⁄4 cup fresh lemon juice, and zest
- 1⁄4 cup olive oil
- 4 -6 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1⁄4 cup sliced scallion
- red pepper flakes
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon cumin seed, toasted
- salt & freshly ground black pepper, to taste
- Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart.
- Insert a sliver each of garlic and ginger into each slit.
- Place the lamb in a non-reactive roasting pan and set aside while you prepare the Marinade.
- Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, ginger, scallions, red pepper flakes,coriander, and cumin seeds in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve.
- the sugar. Cook until thick and syrupy, about 3 minutes, stirring.
- frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to.
- room temperature.
- Pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the.
- refrigerator, for 3 to 8 hours.
- Set up the grill for indirect grilling (check in the grilling forum about inderect heat). placing a large drip pan in the center, and preheat to medium.
- When ready to cook, place the lamb on the hot grate over the drip.
- pan and brush with more glaze. Cover the grill and cook the lamb.
- until done to taste, 2 to 2 1/2 hours; an instant-read meat.
- thermometer inserted in the thickest part of the leg (but not.
- touching the bone) will register 16Q`F for medium. Brush the leg.
- with glaze two or three times during cooking. If using a charcoal.
- grill, add 10 to 12 fresh coals per side every hour.
- Transfer the lamb to a cutting board and brush one last time with marinade, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining marinade to serve as a sauce with the lamb.
I used the marinade for some lovely lamb chops I had and then proceeded to grill the recipe in the oven. The marinade added many delightful elements to the lamb - each bite being sweet/savoury/tart/spicy. Yummy!
Oh, this was fantastic! I made this for our lunch today & we both loved it. I had the leg of lamb boned & butterflied to speed cooking & make carving easier. Only had time to marinate for an hour. After cooking, I removed the drip tray, drained some of the fat, then put it on the stove & added the reserved marinade. This sauce was the perfect addition to the meal. Served with roast potatoes & steamed veg. Thanks Rita for sharing this keeper. Made for ZWT4