Ingredients
-
1
-
6
-
6
-
-
1/4
-
1/4
-
1/4
-
1/4
-
1
-
1/4
-
1/4
-
4 - 6
-
1
-
1/4
-
Directions
Capetown Lamb (South Africa), Found this at recipe cottage tweeked of course I always serve lamb with garlic and saw this and thought how yummy does this sound! Sweet and spicy!, used the marinade for some lovely lamb chops I had and then proceeded to grill the recipe in the oven The marinade added many delightful elements to the lamb – each bite being sweet/savoury/tart/spicy Yummy!
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Steps
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1
Done
|
Using the Tip of a Sharp Paring Knife, Make Slits About an Inch Deep All Over the Surface of the Lamb, Spacing Them About an Inch Apart. |
|
2
Done
|
Insert a Sliver Each of Garlic and Ginger Into Each Slit. |
|
3
Done
|
Place the Lamb in a Non-Reactive Roasting Pan and Set Aside While You Prepare the Marinade. |
|
4
Done
|
Combine the Worcestershire Sauce, Soy Sauce, Sugar, Both the Mustards, Lemon Juice, Oil, Garlic, Ginger, Scallions, Red Pepper Flakes,Coriander, and Cumin Seeds in a Small, Heavy Saucepan and Bring to a Boil Over Medium Heat, Stirring to Dissolve. |
|
5
Done
|
the Sugar. Cook Until Thick and Syrupy, About 3 Minutes, Stirring. |
|
6
Done
|
Frequently to Prevent Sticking. Remove from the Heat and Taste For Seasoning, Adding Salt and Pepper as Necessary. Let Cool To. |
|
7
Done
|
Room Temperature. |
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8
Done
|
Pour Half the Cooled Marinade Over the Lamb in the Roasting Pan, Brushing to Coat on All Sides. Cover and Let Marinate, in The. |
|
9
Done
|
Refrigerator, For 3 to 8 Hours. |
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10
Done
|
Set Up the Grill For Indirect Grilling (check in the Grilling Forum About Inderect Heat). Placing a Large Drip Pan in the Center, and Preheat to Medium. |
|
11
Done
|
When Ready to Cook, Place the Lamb on the Hot Grate Over the Drip. |
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12
Done
|
Pan and Brush With More Glaze. Cover the Grill and Cook the Lamb. |
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13
Done
|
Until Done to Taste, 2 to 2 1/2 Hours; an Instant-Read Meat. |
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14
Done
|
Thermometer Inserted in the Thickest Part of the Leg (but Not. |
|
15
Done
|
Touching the Bone) Will Register 16q`f For Medium. Brush the Leg. |
