Succulent spring lamb never
tasted better than it does on the grill! Tender and juicy, this
grilled treat bastes in an orange-lemon sauce, finished off with
a spark of dry mustard.
Butterflied
Lamb Leg with Orange Sauce
4 pounds boneless leg
of lamb, trimmed of fat and gristle, butterflied
2/3 cup orange juice
1/2 cup orange marmalade
1 tablespoon butter, melted
1 teaspoon grated peeled gingerroot
1/4 teaspoon dry mustard
2 tablespoons lemon juice
1 tablespoon cornstarch
Prepare barbeque or gas
grill so that coals are white or flame is medium-high.
Place butterflied leg
of lamb over medium coals or grill 5 to 7 inches above heat source;
grill lamb (turning once halfway through cooking time) until
meat browns and reaches desired degree of doneness as follows:
using a meat thermometer, cook to 145°F (medium rare, 33
to 53 minutes), 160°F (medium, 40 to 60 minutes) or 170°F
(well done, over 60 minutes).
Meanwhile combine orange
juice, orange marmalade, butter, ginger and dry mustard in a
small saucepan. Cook over medium-low heat until marmalade melts,
stirring occasionally.
Combine lemon juice and
cornstarch in a cup; stir into orange juice mixture and cook
until thickened. Remove from heat; brush onto lamb during final
10 minutes of cooking.
When basting is complete,
reheat remaining orange juice mixture to boiling; remove from
heat and serve as a sauce.
Makes 6 servings.
Note: You can ask the butcher
to trim and butterfly the lamb if you don't want to tackle it
yourself.
