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Lime and Ginger Marinated Lamb

Recipes »  Main Dish  »  Meat - Other

A butterflied leg of lamb marinated in lime and ginger, then grilled to desired doneness.

 "A butterflied piece of lamb may require different cooking times for different thickness of meat. To make sure that a thinner piece does not get overcooked, remove it from the heat source before a thicker piece. You will end up with a juicy tender butterflied roast." - weckle

Yield: 8 Ready in 4 hours, 20 minutes

Cuisine: AmericanMain Ingredient: lamb

(5, 3) 100% would make again (reviews)

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Lime and Ginger Marinated Lamb
Lime and Ginger Marinated Lamb photo by weckle Give a medal for this photo
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Servings          
Original recipe makes 8
3.5 poundsboneless leg of lamb; (up to 4 pounds)
recipe of lime and ginger marinade

Lime and Ginger Marinated Lamb Preparation

Remove excess fat and silver skin from lamb. Place in a deep glass dish to hold it. Pour the marinade over it. Cover and refrigerate at least 4 hours or overnight, turning over in marinade half way through the time. Remove from refrigerator 30 minutes before planning to grill and bring meat to room temperature. Meanwhile preheat your grill to high.

Lay the piece of lamb on the grill and sear it for about 5-6 minutes. Turn it over and sear the second side for 5-6 minutes more.

Reduce the temperature to low and continue cooking with the lid closed until the internal temperature reaches 130 degrees for medium rare. Place the lamb on a platter, cover and let it rest for 15 minutes before slicing.

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A great marinade for lamb! - weckle weckle

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  • Lime and Ginger Marinated Lamb photo by weckle weckle

    • Calories Per Serving: 441
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    Lime and Ginger Marinated Lamb Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    3 years, 2 weeks, 1 days, 9 hours, 39 minutes ago
    A butterflied piece of lamb may require different cooking times for different thickness of meat. To make sure that a thinner piece does not get overcooked, remove it from the heat source before a thicker piece. You will end up with a juicy tender butterflied roast.
    3 years, 8 months, 2 weeks, 2 days, 10 hours, 12 minutes ago
    The biggest key to cooking lamb juicy and tender is to not overcook it and allow it to rest before slicing. [I posted this recipe.]
    3 years, 8 months, 2 weeks, 3 days, 10 hours, 20 minutes ago

    Tags

    1. butterflied leg of lamb
    2. lime
    3. ginger
    4. garlic
    5. grilled
    6. medium rare
    7. American

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