Grilled Leg of Lamb

Oxmoor House
14 servings (serving size: about 3 ounces)


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1 (3 1/2-pound) lean boneless leg of lamb
1/4 cup low-sodium soy sauce
3 tablespoons water
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
2 teaspoons dried rosemary
2 teaspoons finely chopped garlic
1 teaspoon ground ginger
Cooking spray


Trim fat from lamb. Combine soy sauce and next 6 ingredients in a heavy-duty zip-top plastic bag. Add lamb; seal bag, and shake until lamb is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.

Prepare grill.

Remove lamb from marinade, reserving marinade. Place marinade in a saucepan, and bring to a boil. Remove from heat. Place lamb on grill rack coated with cooking spray; grill, covered, 15 minutes on each side or until meat thermometer registers 145° (medium-rare) or desired degree of doneness, turning and basting occasionally with reserved marinade.

Created date

April 2008

Nutritional Information

Calories 188
Caloriesfromfat 0.0 %
Fat 8.8 g
Satfat 2.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.2 g
Carbohydrate 0.7 g
Fiber 0.1 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 265 mg
Calcium 0.0 mg