How to make it

  • In a bowl, mix the brown sugar, lemon juice, soy sauce, Dijon mustard, olive oil, ginger, salt, garlic, and pepper. When finished with that, put the lamb in a shallow container and pour the mixture you made over the lamb. Cover and marinate in the refrigerator 8 hours (you can also marinate it overnight).
  • When you're finished marinating the lamb, preheat an outdoor grill for medium heat. Drain marinade into a small saucepan and bring to a boil. When it's boiling, reduce heat to a simmer, whisking constantly, until the mixture slightly thickened.
  • Then, lightly oil the grill grate. Grill the lamb 40 to 50 minutes over indirect heat. Make sure you're turning it to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). When it's finished cooking, cool, slice, and then cover it with the previously prepared thickened marinade mixture before serving.

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