Recipe 4 All: Honey-Orange Lamb Recipe — Every recipe in the World on this site.

Recipe 4 All: Honey-Orange Lamb Recipe

Honey-Orange Lamb

Yield: 4 Servings
¼cups Soy sauce
¾cups Pinot noir (Burgundy)
¼cups Orange juice
2tablespoon Lemon juice (juice
2tablespoon Honey
1teaspoon Mustard, dry
1cups Tomato puree
3  Garlic cloves
¼teaspoon Black pepper, ground
1  Half leg of lamb,

Mix together all of the ingredients except the lamb. Place the lamb in a works well). Pour the marinade over the lamb. Cover and marinate in the refrigerator for 12 hours, turning occasionally.

Start a fire in the grill and get the coals very warm but not flaming. Place lamb on grill about 3-4 inches from the coals. Cook 20 minutes on each side.

After 10 minutes on the second side, start checking for doneness. Contrary to many people's ideas, lamb should not be well done but should still be a little pink. When done, slice thin and serve.


* Grilled butterflied leg of lamb — This recipe is the same as Anita Cochran's recipe for grilled butterflied leg of lamb, except that it uses a different marinade. I got the marinade recipe from a local wine merchant. Yield: Serves 4-6.

* This marinade also works well with chicken.

: Difficulty: easy. : Time: 5 minutes preparation, overnight marinating, 40 minutes cooking. : Precision: no need to measure.

: Stephen Kurtzman : University of Southern California, Los Angeles, Calif., USA

Your Honey-Orange Lamb is ready. Good luck!

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