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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.
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