Dale'S Lamb - cooking recipe

Ingredients

2/3 cup lemon juice
1/2 cup brown sugar
1/4 cup Dijon mustard
1/4 cup soy sauce
1/4 cup olive oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (5 pound) leg of lamb, butterflied

Preparation

In a bowl, mix well all ingredients except the lamb. Place the lamb in a shallow container. Pour the marinade over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight. (Do not marinate any longer as it tends to start cooking the meat.)
Preheat an outdoor grill for medium heat. Drain marinade, and reserve.
Lightly oil the grill grate. Over indirect heat, grill (or broil) the lamb 30 to 50 minutes, depending on the coals and on desired doneness, turning to cook both sides. (A minimum internal temperature of about 145 degrees F, 63 degrees C, yields a medium-rare roast.) Meat should be slightly pink inside. Do not overcook. Let rest awhile, then slice.
While the lamb is cooking, bring the reserved marinade slowly to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened. Serve with the thickened marinade on the side.
Note: You may also cut the lamb into cubes before marinating, and skewer them as kabobs. Adjust cooking time as necessary.