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  • 1 leg of lamb, butterflied (approx. 4 lbs. after boning)
  • 1 T olive oil
  • 1 t salt
  • 1/2 c marmalade
  • 1 T minced fresh gingerroot
  • 1 cl. garlic, minced
  • 1/4 c Dijon mustard
  • 2 T soy sauce
  • 1 t Worcestershire sauce
  • 1/2 t Tabasco sauce
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  • 1

    1.Pat the lamb dry and flatten out as much as possible. Remove any excess fat. Brush lightly with oil. Sprinkle with salt.

  • 2

    2.Preheat the barbecue or broiler.

  • 3

    3.Combine the ingredients for the glaze and heat.

  • 4

    4.Cook the lamb 15 minutes per side for rare. Brush with the glaze a few times during cooking.

  • 5

    5.Allow lamb to rest 5-10 minutes before carving.

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