Simple Lamb

2/3 cup lemon juice
1/2 cup brown sugar
1/4 cup Dijon mustard
1/4 cup soy sauce
1/4 cup olive oil (or canola)
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, sliced
1/2 teaspoon ground black pepper
1 (5 pound) leg of lamb, butterflied and pounded to an even thickness


In a bowl, mix the lemon juice, brown sugar, mustard, soy sauce, oil, garlic, ginger and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator overnight.

Preheat an outdoor grill for medium heat. Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). VARIATION: Sear the meat for 6-8 min/side on a griddle over medium-high heat. Transfer to a roasting pan and bake at 400 for 15-20 minutes, or until desired doneness.

In the meantime, drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.

Allow meat to rest for 5 min, slice, and cover with the thickened marinade mixture to serve.