Butterflied and Marinated Leg of Lamb

• 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.