Juicy Lamb with Orange Sauce
This succulent grilled lamb has a fruity taste of orange-lemon sauce matched with a mustard-scented accent. The opposing flavors blend together in a spectacular show of flavor. It is extremely easy to cook and serve.
Ingredients
- 4 pound(s) boneless leg of lamb, trimmed of fat and gristle, butterflied
- 333/500 cup(s) orange juice
- 1/2 cup(s) orange marmalade
- 1 tablespoon(s) butter, melted
- 1 teaspoon(s) grated peeled ginger root
- 1/4 teaspoon(s) dry mustard
- 2 tablespoon(s) lemon juice
- 1 tablespoon(s) cornstarch
Instructions
- Prepare barbecue or gas grill so that coals are white or flame is medium-high.
- Place butterflied leg of lamb over medium coals or grill 5 to 7 inches above heat source; grill lamb (turning once halfway through cooking time) until meat browns and reaches desired degree of doneness as follows: using a meat thermometer, cook to 145 degrees (medium rare, 33 to 53 minutes), 160 degrees (medium, 40 to 60 minutes) or 170 degrees (well done, over 60 minutes).
- Meanwhile combine orange juice, orange marmalade, and butter, ginger and dry mustard in a small saucepan.
- Cook over medium-low heat until marmalade melts, stirring occasionally.
- Combine lemon juice and cornstarch in a cup; stir into orange juice mixture and cook until thickened.
- Remove from heat; brush onto lamb during final 10 minutes of cooking.
- When basting is complete, reheat remaining orange juice mixture to boiling; remove from heat and serve as a sauce.
- Ready in 1 hour.
Nutrition
Calories: 850.81kcalCarbohydrates: 148.15gProtein: 24.75gFat: 16.48gSaturated Fat: 8.88gCholesterol: 102.85mgSodium: 96.42mgFiber: 1.77gSugar: 22.32g
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