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Butterflied Lamb Leg with Orange Sauce

No recipe image available.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.

Recipe Ingredients:

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

Cooking Directions:

  1. Prepare barbecue or gas grill so that coals are white or flame is medium-high.
  2. 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).
  3. 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.
  4. 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.
  5. When basting is complete, reheat remaining orange juice mixture to boiling; remove from heat and serve as a sauce.

Makes 6 servings.

Tip: You can ask the butcher to trim and butterfly the lamb if you don't want to tackle it yourself.