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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Ingredients:
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 |
Directions:
1. 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.
2. Prepare grill.
3. 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.
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