Grilled Leg of Lamb

5 cloves garlic
1 tablespoon grated root ginger
1 tablespoon honey
¼ cup lemon juice
½ cup marsala (or sweet sherry)
¼ cup soy sauce
3lb boneless butterflied leg of lamb

Crush, peel and mash garlic. Mix garlic, ginger, honey, lemon juice, soy sauce and marsala together. Lightly score skin side of meat. Brush meat liberally with garlic mixture. Place in a dish. pour remaining marinade over. Cover and marinate overnight in the refrigerator.
Remove from marinade. Preheat grill until coals are white hot. Grill until meat is just pink inside. Turn frequently during cooking and brush with any remaining marinade. Serve hot or cold.
Serves 8 to 10.

David B. February 9th, 2010

Posted In: Meat Poultry & Fish