GRILLED GINGER LAMB

      Title: GRILLED GINGER LAMB
  Categories: Harned 1994, Main dish, Veal
       Yield: 10 Servings
  
       1    Leg of lamb (5 to 7 lbs.)
            -- butterflied
     1/2 c  Burgundy or other dry red
            -wine
     1/2 c  Vegetable oil
     1/3 c  Fresh ginger root; grated
     1/4 c  Soy sauce
     1/4 c  Onion; minced
       2    Garlic cloves; minced
       1    Lemon; juice of
       1 tb + 1 1/2 tsp. honey
   1 1/2 ts Salt
     1/2 ts Pepper
     1/8 ts Ground red pepper
       1 c  Canned beef broth; diluted
  
   Trim all visible fat from lamb.  Place lamb in a large shallow dish;
   set aside.
   
   Combine Burgundy and remaining ingredients except broth in container
   of an electric blender; cover and process until smooth. Pour marinade
   over lamb; cover and marinate in refrigerator for 8 hours, turning
   occasionally.
   
   Remove lamb from marinade, reserving marinade.
   
   Grill lamb over medium coals, 15 to 20 minutes on each side, or until
   meat thermometer registers 140 F. (rare) or 150 F. (medium rare),
   basting frequently with reserved marinade.
   
   Combine 3/4 cup remaining marinade and beef broth in a medium
   saucepan; cook over medium heat, stirring constantly, until mixture
   comes to a boil. Boil 1 minute. Serve with lamb.
   
   From _Gatherings_ by The Junior League of Milwaukee, WI. In
   _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
   Oxmoor House, Inc., 1989.  Pp. 190-191.  ISBN 0-8487-0765-6.
   Electronic format by Cathy Harned.
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