Grilled Ginger Lamb

A butterflied leg of lamb on the grill is one of the most impressive things you can cook outdoors, and this ginger-forward marinade makes it unforgettable. Fresh grated ginger (a full third of a cup) gets blended smooth with Burgundy wine, soy sauce, honey, lemon juice, garlic, onion, and a kick of red pepper flakes into a marinade that hits every note: sweet, salty, sour, spicy, and deeply savory.

Eight hours in that marinade transforms the lamb. The wine and lemon juice tenderize the meat while the ginger and soy penetrate deep into every fold of the butterflied leg. Basting with the reserved marinade during grilling builds layers of charred, caramelized flavor on the surface.

The remaining marinade gets boiled with beef broth into a concentrated sauce that’s poured tableside. Rich, glossy, and packed with the same ginger-wine flavor as the meat.

Chef Tips

• Ask your butcher to butterfly the leg of lamb. The uneven thickness actually works in your favor on the grill, giving you well-done edges and a rosy medium-rare center
• Grill over medium coals, not high. The honey and soy in the marinade burn fast over high heat
• Use a meat thermometer. Pull the lamb at 140°F (60°C) for rare or 150°F (65°C) for medium rare. It continues cooking as it rests
• Let the lamb rest 10 minutes before slicing against the grain

Variations

• Add a tablespoon of Chinese five-spice powder to the marinade for a more Asian-leaning flavor
• Use the same marinade on lamb chops for individual servings
• Swap the Burgundy for sake and add miso paste for a Japanese-inspired twist