Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

A Thai flavored sauce goes perfectly with the seasoned and grilled leg of lamb in this recipe.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
marinate:
1 day
grill:
50 mins
stand:
15 mins
total:
1 day
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For sauce, in a bowl combine coconut milk, basil, mint, onions, lime peel and juice, fish sauce, brown sugar, curry paste, 1 teaspoon coarse salt, and 1/2 teaspoon ground black pepper. Set aside. For rub, in a bowl combine ginger, garlic, salt, and 1 teaspoon ground black pepper. Untie and unroll lamb. Trim fat. Using flat side of meat mallet, pound lamb to an even thickness (1-1/2 to 2 inches thick). Rub ginger mixture over lamb. Place in large sealable plastic bag set in shallow dish. Add 1/2 cup of the sauce. Seal bag; turn to coat. Refrigerate overnight. Cover and refrigerate remaining sauce.

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  • Remove meat from marinade. To keep meat from curling, insert 2 long metal skewers through meat forming an X. To grill, arrange medium coals around drip pan. Test for medium-low heat above pan. Place meat on rack over pan. Cover; grill 50 to 60 minutes or until instant-read thermometer registers 135 degree F for medium-rare. Let chilled sauce stand at room temperature 30 minutes. Remove meat. Cover with foil; let stand 15 minutes. (Temperature will rise 10 degrees.) Thinly slice meat against grain; serve with sauce. Makes 8 to 10 servings.

Nutrition Facts

315 calories; fat 15g; cholesterol 108mg; saturated fat 10g; carbohydrates 7g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 36g; vitamin a 194.4IU; vitamin c 8.9mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 8.5mg; vitamin b6 0.3mg; folate 40.3mcg; vitamin b12 3.4mcg; sodium 947mg; potassium 438mg; calcium 50.5mg; iron 5mg.
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