Grilled Ginger Lamb Recipe

Name: Grilled Ginger Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each leg of lamb butterflied; 1/2 cup red burgundy wine or other dry red; 1/2 cup vegetable oil; ⅓ cup ginger root fresh, grated; 1/4 cup soy sauce, tamari; 1/4 cup onions minced; 2 each garlic cloves minced; 1 each lemon juice of; 5 teaspoons honey; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; ⅛ teaspoon red pepper flakes ground; 1 cup beef stock diluted

Servings: persons

1 each leg of lamb butterflied
1/2 cup red burgundy wine or other dry red
1/2 cup vegetable oil
⅓ cup ginger root fresh, grated
1/4 cup soy sauce, tamari
1/4 cup onions minced
2 each garlic cloves minced
1 each lemon juice of
5 teaspoons honey
1 1/2 teaspoons salt
1/2 teaspoon black pepper
⅛ teaspoon red pepper flakes ground
1 cup beef stock diluted

1
Trim all visible fat from lamb.
2
Place lamb in a large shallow dish; set aside.
3
Combine Burgundy and remaining ingredients except broth in container of an electric blender; cover and process until smooth.
4
Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally.
5
Remove lamb from marinade, reserving marinade.
6
Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140 F. (rare) or 150 F. (medium rare), basting frequently with reserved marinade.
7
Combine 3/4 cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil.
8
Boil 1 minute.
9
Serve with lamb.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 each leg of lamb butterflied, 1/2 cup red burgundy wine or other dry red, 1/2 cup vegetable oil, ⅓ cup ginger root fresh, grated, and more.

Yes, Grilled Ginger Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Ginger Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions