"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Cooking on the Grill
Thread Tools Display Modes
Old 06-23-2005, 09:24 PM   #1
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Post Grilled leg of lamb with glaze

Grilled leg of lamb with glaze

1 bone-in leg of lamb (6 to 8 pounds), trimmed of any papery skin
6 cloves garlic, cut into thin slivers
6 thin slices fresh ginger, cut into thin slivers

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons hot Chinese-style mustard or 1 tablespoon dry mustard
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper, to taste

1. Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart. Insert a sliver each of garlic and ginger into each slit. Place the lamb in a non-reactive roasting pan and set aside while you prepare the glaze.

2. Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, and ginger in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cook until thick and syrupy, about 3 minutes, stirring frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to room temperature.

3. Pour half the cooled glaze over the lamb in the roasting pan, brushing to coat on alt sides. Cover and let marinate, in the refrigerator, for 3 to 8 hours (the longer the better).

4. Set up the grin or smoker for indirect cooking, placing a large drip pan in the center, and preheat to medium.

5. When ready to cook, place the lamb on the hot grate over the drip pan and brush with glaze. Cover the cooker and cook the lamb until done to taste, 2 to 2 1/2 hours; an instant-read meat thermometer inserted in the thickest part of the leg (but not touching the bone) will register 16Q`F for medium, less if you like it pink. Brush the leg with glaze two or three times during cooking. If using a charcoal grill, add 10 to 12 fresh coals per side every hour.

6. Transfer the lamb to a cutting board and brush one last time with glaze, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining glaze to serve as a sauce with the lamb.

Raine is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:18 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.