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Honey-orange lamb
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Fruits, Honey, Lamb & Mutton, Meats, Orange |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Soy sauce | | 3/4
| cup | Pinot noir (Burgundy) | | 1/4
| cup | Orange juice | | | -(juice of 1 orange) | | 2
| tbsp | Lemon juice (juice | | | -of 1 lemon) | | 2
| tbsp | Honey | | 1
| tbsp | Mustard, dry | | 1
| cup | Tomato puree | | | -(puree of 1 tomato) | | 3
| | Garlic cloves | | | -(or more to taste) | | 1/4
| tbsp | Black pepper, ground | | 1
| | Half leg of lamb | | | -butterflied |
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Procedures:
| 1 | Mix together all of the ingredients except the lamb. | | 2 | Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9x13 pan works well). | | 3 | Pour the marinade over the lamb. | | 4 | Cover and marinate in the refrigerator for 12 hours, turning occasionally. | | 5 | Start a fire in the grill and get the coals very warm but not flaming. | | 6 | Place lamb on grill about 3-4 inches from the coals. | | 7 | Cook 20 minutes on each side. | | 8 | After 10 minutes on the second side, start checking for doneness. | | 9 | Contrary to many people"s ideas, lamb should not be well done but should still be a little pink. | | 10 | When done, slice thin and serve. | | 11 | Notes: * grilled butterflied leg of lamb -- this recipe is the same as anita cochran"s recipe for grilled butterflied leg of lamb, except that it uses a different marinade. | | 12 | I got the marinade recipe from a local wine merchant. | | 13 | Yield: serves 4-* this marinade also works well with chicken. | | 14 | : difficulty: easy. | | 15 | : time: 5 minutes preparation, overnight marinating, 40 minutes cooking. | | 16 | : precision: no need to measure. |
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