Shanna's Marinated Leg
Marinade:
1 medium onion, peeled and quartered
3 cloves garlic, peeled
1 piece ginger, peeled
1/2 medium jalapeno pepper, seeded
1/4 cup soy sauce
1/4 cup honey
2 teaspoons peanut, canola, or cottonseed oil
Bone the leg of lamb. With the leg sitting underside up on the cutting board,
cut along the femur bone, following the bone to the joint of the knee. Cut
around the knee joint, so the second bone stays attached and remove both bones
together. Trim visible fat and sinew. Two areas of the leg will be thicker: The
top round and the knuckle. Cut 1 inch into these and spread the meat open so the
lamb is of even thickness.
Put the onion, garlic, ginger and jalapeno into a food processor and puree. Add
soy sauce, honey and oil and process to combine. Spread the marinade on both
sides of the lamb and set aside. To grill the leg, heat a grill until ashes are
red and white. Preheat oven to 180F. Remove meat from marinade and place it, top
side down, on the grill, for 4 to 5 minutes. Turn and grill 4 to 5 minutes
longer. The meat should be browned and seared on both sides. Place the lamb on a
jelly roll pan in the oven to rest and cook for 30 to 60 minutes. The internal
temperature should be 130F with the meat pink throughout. Carve the lamb into
1/4 inch slices. Serve.Serves 8 to 10.
Be ready when opportunity comes. Luck is the time when
preparation and opportunity meet.
-
Roy
D. Chapin Jr.