Dale's Lamb

1. 1

   In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper.

2. 2

   Place the lamb in a shallow container.

3. 3

   Pour the lemon juice mixture over the lamb.

4. 4

   Cover, and marinate in the refrigerator 8 hours or overnight.

5. 5

   Preheat an outdoor grill for medium heat.

6. 6

   Drain marinade, and bring to a boil in a small saucepan.

7. 7

   Reduce heat to low, and simmer, whisking constantly, until slightly thickened.

8. 8

   Lightly oil the grill grate.

9. 9

   Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C).

10. 10

    Cool, slice, and cover with the thickened marinade mixture to serve.

* Per serving · 4 servings · Values may vary.

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