Honey-orange lamb Recipe

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Honey-orange lamb

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Ethnic, Fruits, Honey, Lamb & Mutton, Meats, Orange	Rating:	0
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Ingredients:

1/4	cup	Soy sauce
3/4	cup	Pinot noir (Burgundy)
1/4	cup	Orange juice
		-(juice of 1 orange)
2	tbsp	Lemon juice (juice
		-of 1 lemon)
2	tbsp	Honey
1	tbsp	Mustard, dry
1	cup	Tomato puree
		-(puree of 1 tomato)
3		Garlic cloves
		-(or more to taste)
1/4	tbsp	Black pepper, ground
1		Half leg of lamb
		-butterflied

Procedures:

1	Mix together all of the ingredients except the lamb.
2	Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9x13 pan works well).
3	Pour the marinade over the lamb.
4	Cover and marinate in the refrigerator for 12 hours, turning occasionally.
5	Start a fire in the grill and get the coals very warm but not flaming.
6	Place lamb on grill about 3-4 inches from the coals.
7	Cook 20 minutes on each side.
8	After 10 minutes on the second side, start checking for doneness.
9	Contrary to many people"s ideas, lamb should not be well done but should still be a little pink.
10	When done, slice thin and serve.
11	Notes: * 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 different marinade.
12	I got the marinade recipe from a local wine merchant.
13	Yield: serves 4-* this marinade also works well with chicken.
14	: difficulty: easy.
15	: time: 5 minutes preparation, overnight marinating, 40 minutes cooking.
16	: precision: no need to measure.