Here’s a lamb recipe from Aussie Chris Roylance. This delicious lamb is a little out of the ordinary with hints of Indian cuisine. The flavor isn’t traditional Thanksgiving, but if you’ve foregone a big ol’ bird for the holiday anyway, why stop with your choice of protein?
Ingredients
- 1 4-6 lb leg of lamb, boned and butterflied
- 6 tbsp tomato relish or salsa
- 1 tbsp curry powder
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp brown cider vinegar
- 1 tsp ground ginger
- 1/2 tsp allspice
- grated lemon zest
Servings: people
Instructions
- Whisk together all the marinade ingredients. Marinate the lamb in the mixture, covered, in the refrigerator, for at least 4 hours or overnight.
- Set up your grill to cook on low to medium heat. Place the lamb on the grill, fat side down, and cook for 40 minutes. Turn and cook for an additional 20 to 50 minutes, until it reaches your desired doneness.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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