Follow these steps for perfect results
Leg of Lamb
butterflied
Ginger
slivered and chopped
Garlic
thinly sliced and coarsely chopped
Scallions
chopped and minced
Lemon Zest
strips
Ginger Beer
Pineapple Juice
Soy Sauce
Asian Sesame Oil
Lemon Juice
fresh
Freshly Ground Pepper
Vegetable Oil
for the grill
Make 1-inch deep incisions all over the lamb, spacing them 1 inch apart.
Insert slivered ginger in half of the incisions and sliced garlic in the other half.
Place the lamb in a shallow baking dish.
Blend chopped ginger, chopped garlic, scallion whites, and lemon zest.
Add ginger beer, pineapple juice, soy sauce, sesame oil, lemon juice, and pepper to the blender and puree.
Pour marinade over lamb and refrigerate for at least 4 hours, turning twice.
Light a grill.
Transfer the lamb to a platter.
Strain marinade into a saucepan and boil until reduced to 1/2 cup (about 10 minutes).
Remove glaze from heat.
Lightly brush the grill grate with vegetable oil.
Grill lamb over medium-hot fire for 8-10 minutes per side for medium-rare, or 10-12 minutes for medium.
Baste both sides of lamb with glaze during the last 3 minutes of cooking.
Transfer lamb to a cutting board and let stand for 3 minutes.
Slice thinly on the diagonal and arrange on a platter.
Drizzle lamb with remaining glaze, sprinkle with scallion greens, and serve.
Expert advice for the best results
Marinate the lamb overnight for best flavor.
Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
Let the lamb rest for at least 3 minutes before slicing to allow the juices to redistribute.
Everything you need to know before you start
20 minutes
Lamb can be marinated overnight.
Garnish with fresh cilantro and a sprinkle of sesame seeds.
Serve with grilled vegetables and rice.
Serve with a side salad.
Pairs well with lamb and Asian flavors.
Discover the story behind this recipe
Celebratory dish for special occasions.
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