MARMALADE-GLAZED BUTTERFLIED LEG OF LAMBSabra
- 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
1.Pat the lamb dry and flatten out as much as possible. Remove any excess fat. Brush lightly with oil. Sprinkle with salt.
2.Preheat the barbecue or broiler.
3.Combine the ingredients for the glaze and heat.
4.Cook the lamb 15 minutes per side for rare. Brush with the glaze a few times during cooking.
5.Allow lamb to rest 5-10 minutes before carving.