Seriously Simple: Chinese marinade kicks up flavor of grilled lamb
2 tablespoons minced fresh garlic
1 tablespoon minced fresh ginger
1. Combine the marinade ingredients in a small bowl and whisk until smooth.
2. Place the lamb in a sealable plastic bag, pour in the marinade, seal the bag tightly, toss to coat the meat thoroughly, and refrigerate for 6 hours or overnight, turning occasionally. (Note: Allow the lamb to sit at room temperature for one hour before cooking).
3. Lightly coat an outdoor or indoor grill, with nonstick cooking spray and preheat to medium-high.
4. Drain the meat, reserving the marinade for basting, and grill for about 15 to 20 minutes per side (depending on its size) for medium rare, with an internal temperature of about 130 F, basting occasionally. (An instant meat thermometer is helpful.)
5. Allow the meat to sit for about 10 to 15 minutes and then slice on the bias and serve hot, garnished with sprigs of mint or cilantro.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
