Dales Lamb Recipes
DALE'S LAMB
I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.
Provided by JMHUEBB
Categories Meat and Poultry Recipes Lamb
Time 9h30m
Yield 8
Number Of Ingredients 10
Steps:
- In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
- Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). Cool, slice, and cover with the thickened marinade mixture to serve.
Nutrition Facts : Calories 450.8 calories, Carbohydrate 17.8 g, Cholesterol 115.3 mg, Fat 27.2 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 9.5 g, Sodium 1015.4 mg, Sugar 14 g
DALE'S LAMB
Steps:
- In a bowl, mix well all ingredients except the lamb. Place the lamb in a shallow container. Pour the marinade over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight. (Do not marinate any longer as it tends to start cooking the meat.) Preheat an outdoor grill for medium heat. Drain marinade, and reserve. Lightly oil the grill grate. Over indirect heat, grill (or broil) the lamb 30 to 50 minutes, depending on the coals and on desired doneness, turning to cook both sides. (A minimum internal temperature of about 145 degrees F, 63 degrees C, yields a medium-rare roast.) Meat should be slightly pink inside. Do not overcook. Let rest awhile, then slice. While the lamb is cooking, bring the reserved marinade slowly to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened. Serve with the thickened marinade on the side. Note: You may also cut the lamb into cubes before marinating, and skewer them as kabobs. Adjust cooking time as necessary.
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