Leg of lamb, marinated in an herb-seasoned marinade of orange juice, honey and tarmari, and grilled to perfection.

Orange-Tamari-Honey Lamb

3/4 cup fresh orange juice
3 tablespoons honey
3 tablespoons tamari
1/2 teaspoon crushed dried rosemary
1/2 teaspoon crushed dried oregano
2 cloves garlic, minced
1-inch gingerroot, peeled and cut 1/4-inch thick
1 1/2 pounds leg of lamb, visible fat removed

1. Combine orange juice, honey, tamari, rosemary, oregano, garlic and ginger in a nonmetal dish or 1-gallon resealable plastic bag. Add lamb and turn to coat both sides. Cover or seal and refrigerate several hours or overnight, turning lamb at least once.
2. Preheat grill. Spray grill rack with nonstick vegetable cooking spray. Place lamb over hot coals, reserving marinade. Sear lamb for 1 minute on each side. Cover grill and cook 20 to 25 minutes, or until a meat thermometer registers 150°F (65°C) for medium-rare or 160°F (70°C) for medium, turning lamb every 8 minutes and brushing with reserved marinade the last 6 minutes of cooking time. Allow lamb to sit for 5 minutes before carving it into thin slices.

Makes 6 servings.

Note: If tamari is unavailable, substitute soy sauce.

Recipe is the property of Nestlé® and Meals.com, used with permission.