Recipe - Grilled Garlic With French Bread

1 Leg of lamb (5 to 7 lbs.)
butterflied
One half cup Burgundy or other dry red
wine
One half cup Vegetable oil
1/3 cup Fresh ginger root; grated
One fourth cup Soy sauce
One fourth cup Onion; minced
2 Garlic cloves; minced
1 Lemon; juice of
1 tablespoon + 1 One half tsp. honey
1 One half teaspoon Salt
One half teaspoon Pepper
1/8 teaspoon Ground red pepper
1 cup Canned beef broth; diluted

Trim all visible fat from lamb. Place lamb in a large shallow dish; set
aside.

Combine Burgundy and remaining ingredients except broth in container of an
electric blender; cover and process until smooth. Pour marinade over lamb;
cover and marinate in refrigerator for 8 hours, turning occasionally.

Remove lamb from marinade, reserving marinade.

Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat
thermometer registers 140 F. (rare) or 150 F. (medium rare), basting
frequently with reserved marinade.

Combine Three fourths cup remaining marinade and beef broth in a medium saucepan;
cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil 1 minute. Serve with lamb.

From _Gatherings_ by The Junior League of Milwaukee, WI. In _America's Best
Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pp. 190191. ISBN 0848707656. Electronic format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini