Recipe for "leg-of-lamb-5"

NAME

     LEG-OF-LAMB-5 - Grilled butterflied leg of lamb
     This recipe is  the  same  as  Anita  Cochran's  recipe  for
     grilled  butterflied leg of lamb, except that it uses a dif-
     ferent marinade. I got the marinade recipe from a local wine
     merchant.

INGREDIENTS (Serves 4-6)

     50 ml     soy sauce
     150 ml    pinot noir (Burgundy)
     50 ml     orange juice (juice of 1 orange)
     30 ml     lemon juice (juice of 1 lemon)
     30 ml     honey
     5 ml      dry mustard
     250 g     tomato puree (puree of 1 tomato)
     3         cloves garlic (or more to taste)
     1 ml      ground black pepper
     1         half leg of lamb, butterflied
     (1)  Mix together all of the ingredients  except  the  lamb.
          Place  the  lamb in a bowl or pan that will not be cor-
          roded by the marinade (a  glass  22 x 33-cm  pan  works
          well).
     (2)  Pour the marinade over the lamb. Cover and marinate  in
          the refrigerator for 12 hours, turning occassionally.
     (3)  Start a fire in the grill and get the coals  very  warm
          but  not flaming.  Place lamb on grill 8-10 cm from the
          coals.  Cook 20 minutes on each side.
     (4)  After 10 minutes on the second side, start checking for
          doneness.  Contrary to many people's ideas, lamb should
          not be well done but should still  be  a  little  pink.
          When done, slice thin and serve.

NOTES

     This marinade also works well with chicken.

RATING

     Difficulty: easy.  Time: 5  minutes  preparation,  overnight
     marinating, 40 minutes cooking.  Precision: no need to meas-
     ure.

CONTRIBUTOR

     Stephen Kurtzman
     University of Southern California, Los Angeles, Calif., USA
     kurtzman@pollux.usc.edu