Rating: 4.5 stars
81 Ratings
  • 5 star values: 66
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.

Recipe Summary

cook:
50 mins
additional:
8 hrs 25 mins
total:
9 hrs 30 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight.

    Advertisement
  • Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.

  • Lightly oil the grill grate. 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). Cool, slice, and cover with the thickened marinade mixture to serve.

Nutrition Facts

451 calories; protein 32.4g; carbohydrates 17.8g; fat 27.2g; cholesterol 115.3mg; sodium 1015.4mg. Full Nutrition
Advertisement