Monday, September 2, 2013

Sharon’s Sesame Ginger Port Lamb

Sharon’s Sesame Ginger Port Lamb

Buzz the following in a food processor:
  • 2 T peeled chopped fresh ginger
  • 4 cloves chopped garlic
  • 1 bunch scallions, trimmed & finely chopped

Put it into the container you will use for marinating and add the following:
  • ¾ c soy sauce
  • ¾ c port (good quality is worth it)
  • ½ c dark sesame oil
  • 1T sugar
  • ½ tsp black pepper

Marinate a butterflied leg of lamb in the above mix (in a glass container) for at least 4 hours (or overnight – even better)

Barbeque about 15 minutes per side – or until done. Start with fat side down first. Meanwhile, reduce the marinade until thick and add:
  • 3 T butter
  • 1T sugar

During the last five minutes per side, baste the lamb with this reduction. Transfer lamb to cutting board and wait for 5 minutes, then carve against the grain and drizzle some reduction overtop. The rest of the reduction can be served on the side.

NOTE: When feeding about 35 people, three legs of lamb and a double recipe of marinade should do it. I had four legs, and it was too much. Also, when feeding 35, the basting step may be too challenging to get to, but no one is likely to complain.

ALSO: The same marinade works well with chicken – just substitute sake for the port. I heard no complaints, except that one tray of chicken was not enough.

I didn't get a picture of the lamb version - but here is the chicken.

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