Directions:
- 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.
- Insert a sliver each of garlic and ginger into each slit.
- Place the lamb in a non-reactive roasting pan and set aside while you prepare the Marinade.
- 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.
- The sugar. Cook until thick and syrupy, about 3 minutes, stirring.
- Frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to.
- Room temperature.
- Pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the.
- Refrigerator, for 3 to 8 hours.
- 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.
- When ready to cook, place the lamb on the hot grate over the drip.
- Pan and brush with more glaze. Cover the grill and cook the lamb.
- Until done to taste, 2 to 2 1/2 hours; an instant-read meat.
- Thermometer inserted in the thickest part of the leg (but not.
- Touching the bone) will register 16Q`F for medium. Brush the leg.
- With glaze two or three times during cooking. If using a charcoal.
- Grill, add 10 to 12 fresh coals per side every hour.
- Transfer the lamb to a cutting board and brush one last time with marinade, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining marinade to serve as a sauce with the lamb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.27 Kcal (638 kJ) | ||
| Calories from fat | 89.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 15% | |
|---|---|---|---|
| Cholesterol | 24.56mg | 8% | |
| Sodium | 489.69mg | 20% | |
| Potassium | 225.04mg | 5% | |
| Total Carbs | 8.01g | 3% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 8.36g | 17% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 26.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 198.19 Kcal (830 kJ) | ||
| Calories from fat | 115.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.88g | 15% | |
|---|---|---|---|
| Cholesterol | 31.97mg | 8% | |
| Sodium | 637.38mg | 20% | |
| Potassium | 292.9mg | 5% | |
| Total Carbs | 10.43g | 3% | |
| Sugars | 7.11g | 22% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 10.88g | 17% | |
| Vitamin C | 5.6mg | 7% | |
| Iron | 1.9mg | 8% | |
| Calcium | 34.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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