Recipe -- Chinese Marinade With Lamb
March 15, 2004
? cup soy sauce
? cup lemon juice
? cup honey
1 teaspoon pepper
1 clove garlic
1 fresh ginger root (1-1/2 inches long), peeled and sliced or ? teaspoon ground ginger
1 butterflied leg of American lamb (7 pounds)
- Place all ingredients, except lamb, in blender or food processor and blend until smooth.
- Place meat in glass casserole and pour marinade over lamb. Refrigerate, covered, up to 12 hours, basting occasionally.
- Grill lamb 4-6 inches over charcoals or source of heat for 1 to 1-1/2 hours or to desired doneness, basting occasionally.
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