Dale's Lamb
However, whole muscle meats such as roasts, steaks, and chops may be cooked to 145 °f (medium rare), 160 °f (medium), or 170 °f (well done).
Recipe Summary Dale's Lamb
I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.
Ingredients | Lamb Cooking Temperature Medium⅔ cup lemon juice½ cup brown sugar¼ cup Dijon mustard¼ cup soy sauce¼ cup olive oil2 cloves garlic, minced1 (1/2 inch) piece fresh ginger root, sliced1 teaspoon salt½ teaspoon ground black pepper1 (5 pound) leg of lamb, butterfliedDirectionsIn a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight.Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). Cool, slice, and cover with the thickened marinade mixture to serve.Info | Lamb Cooking Temperature Mediumprep: 15 mins cook: 50 mins additional: 8 hrs 25 mins total: 9 hrs 30 mins Servings: 8 Yield: 8 servings
TAG : Dale's LambMeat and Poultry Recipes, Lamb,
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