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.