INGREDIENTS:
In a small bowl, combine garlic, ginger and sugar. Mix well. Whisk in wine, soy sauce and olive oil to make marinade.
Cover lamb with marinade and refrigerate for 2 days, turning every 4 to 6 hours.
While coals are burning to embers, prepare blue cheese mixture.
In a small bowl, combine blue cheese, butter, green onions and lemon juice.
Place lamb on grill, cover and barbecue approximately 1 hour or until internal temperature reaches 150 degrees (medium) or 180 (well done).
Place barbecued lamb on a baking sheet. Spoon blue cheese mixture over lamb and place under the broiler for 4 to 5 minutes or until cheese melts and bubbles.
To serve, thinly slice lamb.
SERVES: 6 - 8
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 4 tablespoons brown sugar
- 1/2 cup red or dry white wine
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 1 5-pound leg of lamb, butterflied (ask the butcher to butterfly the lamb)
Sauce: - 2 ounces blue cheese, crumbled
- 4 tablespoons butter (1/2 cube)
- 4 green onions, chopped
- 1 tablespoon freshly-squeezed lemon juice
In a small bowl, combine garlic, ginger and sugar. Mix well. Whisk in wine, soy sauce and olive oil to make marinade.
Cover lamb with marinade and refrigerate for 2 days, turning every 4 to 6 hours.
While coals are burning to embers, prepare blue cheese mixture.
In a small bowl, combine blue cheese, butter, green onions and lemon juice.
Place lamb on grill, cover and barbecue approximately 1 hour or until internal temperature reaches 150 degrees (medium) or 180 (well done).
Place barbecued lamb on a baking sheet. Spoon blue cheese mixture over lamb and place under the broiler for 4 to 5 minutes or until cheese melts and bubbles.
To serve, thinly slice lamb.
SERVES: 6 - 8
