🫙 From the Spice Rack
Honey-Orange Lamb
1/4 c Soy sauce 3/4 c Pinot noir (Burgundy) 1/4 c Orange juice -(juice of 1 orange) 2 T Lemon juice (juice -of 1 lemon) 2 T Honey 1 t Mustard, dry 1 c Tomato puree -(puree of 1 tom...
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Ingredients6 items
Ingredients
- 1/4c soy sauce
- 3/4c pinot noir (burgundy)
- 1/4c orange juice
- 1t mustard, dry
- 1c tomato puree
- 1half leg of lamb,
Directions
- 1
1/4 c Soy sauce 3/4 c Pinot noir (Burgundy) 1/4 c Orange juice -(juice of 1 orange) 2 T Lemon juice (juice -of 1 lemon) 2 T Honey 1 t Mustar
- 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