HealthNotes

Grilled Butterflied Leg of Lamb

• From: American Lamb Board

Ingredients

• 1/3 cup low-sodium soy sauce or tamari

• 1/4 cup honey

• 2 tsp ground ginger

• 3 to 4 red Anaheim chilies, thinly sliced (ribs and seeds removed for less heat)

• 1 boneless butterflied leg of lamb (about 6 pounds)

• 1 tsp canola oil

• 1 tsp olive oil

• 2 bunches green onions

• Salt and pepper

Honey and ginger adds a flair that will make this is a sweet and flavorful favorite for all.

Directions

• In a small bowl, whisk soy sauce, honey, ginger and chilies; transfer to large plastic zip-top bag. Add lamb; close bag, rubbing marinade into lamb. Refrigerate for at least 1 hour, or up to 8 hours or even overnight if time allows.
• Remove lamb from marinade. Grill over high heat, fat-side down, 25 to 35 minutes total, turning halfway through cooking, depending on desired doneness: 145ºF for medium-rare and 160ºF for medium. Remove from grill; loosely cover with foil and let rest, about 15 minutes. Thinly slice.
• While lamb is resting, toss green onions in oil, season with salt and pepper and grill, turning occasionally, until charred (about 3 minutes).
• Serve lamb slices with charred green onions, sautéed sugar snap peas, and steamed brown rice.