Since Dale, my late mother-in-law, gave me this recipe, I refer to it as Dale’s Lamb. Even my mother, who wasn’t a big fan of lamb, has tried it and enjoyed it. I hope you approve as well.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 8 hrs 25 mins |
| Total Time: | 9 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ⅔ cup lemon juice
- ½ cup brown sugar
- ¼ cup Dijon mustard
- ¼ cup soy sauce
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 (1/2 inch) piece fresh ginger root, sliced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (5 pound) leg of lamb, butterflied
Instructions
- 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.
- 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
| Calories | 451 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 0 g |
| Protein | 32 g |
| Saturated Fat | 10 g |
| Sodium | 1015 mg |
| Sugars | 14 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to follow recipe. Marinated overnight. Took 1 ½ hours on the grill. Tasty and tender. Will make this again.
I am a total convert !! Like some others I was skeptical when I read over the ingredients, but forged ahead and boy am I glad I did. I was looking for something to do other than the tried and true Rosemary lamb – and this recipe is it! The family reaction was a collective OMG this is delicious, followed by a length silence and an empty meat platter ! 🙂
I have made this several times now, and it is my go to for anything lamb, kabobs, chops, leg, steaks, ANYTHING lamb!!!! This marinade really accents the flavor and is soooo decadent!!!
I made this for Easter Sunday. It was excellent! I followed the recipe exactly with the exception of cooking in the oven at 400 degrees instead of grilling. The lamb was delicious and tender. My family loved it. This recipe is a keeper. Thanks!
This was delicious, but it took much longer than 40 minutes to get to 145F (45 on the grill, 35 in the oven at 350) for a 4lb leg. I used charcoal, which perhaps makes a difference.
I’ve made this twice following the recipe to a T. So good.
very tasty and easy to make
it was a good. Will use it again when cooking lamb I might try it on a steak.
I made this for the Christmas Dinner at my church, everyone that tried it liked it. Will make again.
Awesome. The marinating sauce adds a great flavour. Used a 1/2 tsp of ground dried ginger instead of fresh ginger. Used chops instead of butterflying leg.
We absolutely love lamb. Perfect marinade for the lamb. Didn’t change a thing unlike other recipes. It’s a keeper and a defiant do again..Yes!
Amazing Flavour! This recipe is a keeper. I made the recipe as written with the addition of some ground Rosemary, as mentioned by another reviewer.
There are not enough stars to rate this. Because of unexpected advents, I had to leave the lamb in the marinade another day. I was afraid the meat would be mush from to long of a marinade. I was so pleasantly surprised how great it turned out. We could not stop eating it. It was tasty and tender. Matter of fact I have made the marinade again and have country style pork ribs soaking for supper tomorrow evening (24 hrs).
Made it as written but using lamb shoulder chops. Outstanding and even better as leftovers!
We have made this multiple times. Delicious. Needs a little extra cooking time usually.
I made Dale’s lamb leg twice. My son, mother-in-law, and father-in-law said it was the best lamb leg they had ever eaten. Better than at a restaraunt. My son is a meat cutter. He brought left overs to work. Even the two day old lamb leg had all his coworkers asking for the recipe.
This is my go-to recipe for lamb. I marinade the meat for at least 24 hours, always follow the recipe exactly as is and reduce the marinade for a delicious sauce. I’m making lamb for Christmas this year and may try throwing in some fresh rosemary and experimenting to make the reduction into more of a gravy. But then again, I may decide not to mess with perfection! Thank you for sharing this great recipe.
I just followed the recipe and it was absolutely amazing would definitely make it again! Thank you for sharing 😉
Simply divine!!
This lamb is amazing right off the grill, but the sauce from the reduced marinade takes it over the top! And the bonus is that it’s not difficult to make at all. I usually make one and a half recipes of the marinade so there will be extra sauce. This is a huge hit with the whole family!
I made this recipe last year and then forgot where I got it from. It was super easy to find again though. Where else would it be but in Allrecipes.com? I just opened up an account here only because of this recipe. Easy the best lamb I have ever had and hard to believe I made it at home. It tastes like something you would find at a fine Greek restaurant. Super easy to prepare and fun to think of what to serve it with. I don’t know who Dale is but he sure knows what he’s doing with lamb. Thanks Dale!!!