Grilled Ginger Lamb
| Yield: | 10 Servings |
| Categories: | Main Dishes, Veal |
| 1 | Leg of lamb (5 to 7 lbs.) | |
| DIVIDER | -- butterflied | |
| 1/2 | c | Burgundy or other dry red wine |
| 1/2 | c | Vegetable oil |
| 1/3 | c | Fresh ginger root; grated |
| 1/4 | c | Soy sauce |
| 1/4 | c | Onion; minced |
| 2 | Garlic cloves; minced | |
| 1 | Lemon; juice of | |
| 1 | tb | + 1 1/2 tsp. honey |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/8 | ts | Ground red pepper |
| 1 | c | Canned beef broth; diluted |
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