Dale's Lamb

Ingredients

• 0.67 cups lemon juice
• 0.5 cups brown sugar
• 0.25 cups Dijon mustard
• 0.25 cups soy sauce
• 0.25 cups olive oil
• 2 cloves garlic , minced
• 1 piece fresh ginger root , 1/2 inch
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 leg of lamb , 5 pound

Instructions

1. 1

   Mix the lemon juice, brown sugar, Dijon mustard, soy sauce, oil, garlic, ginger, salt, and pepper together in a medium bowl. Place lamb in a shallow container. Pour lemon juice mixture over lamb. Cover, and marinate in the refrigerator 8 hours or overnight.

2. 2

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

3. 3

   Lightly oil the grill grate. Over indirect heat, grill lamb, turning occasionally, until cooked to a minimum internal temperature of 145 degrees F (63 degrees C), 40 to 50 minutes. Cool slightly, slice, and serve with marinade.