1leg of lamb, boned and butterflied (5 to 6 pounds boned weight)
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Combine the first 8 marinade ingredients in a blender. (I use the blender but a whisk could also be used.)
Set aside a small amount of marinade (about ½ cup or more if you doubled the recipe) for drizzling on the lamb at serving time.
In a large container, combine the remainder of the marinade, ginger root, and lamb and marinate the lamb for a minimum of 2 hours in the refrigerator. I usually marinate the lamb overnight. Turn the meat in the marinade at least once.
Remove the lamb and discard the marinade and ginger.
Pre-heat the oven to 450°F or prepare coals or gas barbecue.
In the oven:
Place lamb on a rack, fat side up, and roast for 20 minutes. Turn the lamb over and roast another 20 minutes more. This timing is approximate. Use a thermometer to determine how long you cook the lamb. This depends on the doneness that you prefer.
On the barbecue:
Place grill 4 to 5 inches above the coals or flame and grill, fat side down, covered, for 15 minutes. Turn meat and grill, covered, about 15 minutes more on the other side.
Lamb should be slightly pink inside. Be sure to check the temperature as different thicknesses will require more or less cooking time. (USDA Recommendation - rare at 135ºF, medium-rare at 145ºF, and medium at 155ºF.)
To use the reserved marinade as a sauce, warm it on medium low heat in a small saucepan.
To serve, cut the lamb in slices against the grain and pass the warmed sauce to drizzle on top of the sliced meat.
Gr8 Tip:If you are interested, click here for some interesting information about marinating meat.This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.