Recipe#12135

Title: Leg Of Lamb 06

From: phill@mack.rt66.com (Patricia Hill) 
 Newsgroups: rec.food.recipes 
 Subject: Tail Gate Annie BBQ Leg of Lamb 
 Date: 17 Oct 1996 21:21:50 -0600 
 Message-ID: CMM-RU.1.5.844471849.davidg@er5.rutgers.edu 

1 boneless leg of lamb
 1/2 cup shoyu (soy sauce) -- (save 3 Tbsp for basting)
 4 cloves garlic, sliced
 2 Tbsp brown sugar
 2 Tbsp honey
 1 tsp salt
 1/2 tsp chili powder
 1 Tbsp cumin
 Open boneless leg of lamb up.  If you see a thick portion, be sure
 to make some cuts into it.  Now you are ready to mix the marinade.
 In a bowl large enough to hold the marinade, mix all the ingredients,
 then pour over the boneless leg of lamb.  Save about 3 tablespoons
 of shoyu to baste as you cook on the B.B.Q.  Marinate for about 4
 - 6 hours.  You can place the boneless of lamb in a ziploc bag to
 marinate, or leave it in a bowl.
 To BBQ:  Place meat, skin side up, over hot coals.  Cook for about
 30 minutes until well browned, then turn and cook skin side for 20
 to 30 minutes.  Place a loose hood of aluminum foil over the meat
 while the second side cooks.
 To BROIL:  Place meat and marinade in a shallow roasting pan (not
 on a rack) meaty side up.  Broil each side 6 to 8 inches from the
 heat for 20 to 30 minutes.  Place sliced meat on serving platter.
 Bring remaining marinade and pan drippings to a boil; pour over
 sliced meat.