How to make it

  • 1. In a mixing bowl, mix the salt and pepper, soy sauce, ginger, garlic, olive oil, Dijon mustard, brown sugar, lemon juice. Place butterflied lamb in a shallow container. Pour the lemon juice mixture on top of the lamb. Cover the container, and then marinate in the refrigerator for 8 hours (or overnight.)
  • 2. Preheat an outdoor grill to a medium heat. Drain marinade, and then bring to a boil in a small saucepan. Reduce heat to low, then simmer. Whisk constantly, until slightly thickened.
  • 3. Oil the grill grate lightly. Over indirect heat, grill the lamb 40 to 50 minutes, while turning to cook all sides. Cook to a minimum internal temperature of 145 degrees F (63 degrees C). Cool, then slice. Cover with the thickened marinade mixture and then serve.

Reviews & Comments 3

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  • frankieanne 2 years ago
    Link to Nadine's review in IMI. 9/21/15
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    " It was excellent "
    NadineM ate it and said...
    Oh my what a great recipe. I used a full leg of lamb and did not butterfly it. Marinated only for 4 hours and BBQ on indirect heat.
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  • declissa 9 years ago
    Nice recipe but I would leave soy sauce
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  • goddess_mom_2_3 10 years ago
    Think I'll try this for Easter. Thanks for the post!
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