3 1/2 to 4 pounds butterflied lamb leg
2/3 cup orange juice
1/2 cup orange marmalade
1 tablespoon butter
1/2 teaspoon grated fresh ginger root
1/4 teaspoon dry mustard
2 tablespoons lemon juice
1 tablespoon cornstarch
Thread 2 long metal skewers through butterflied lamb leg to secure and facilitate turning roast. Place on grid over medium coals (4-second hold) and broil to desired degree of
doneness; 140 degrees F. for rare; 160 degrees F. for medium; and 170 degrees F. for well done. Allow 40 to 60 minutes total cooking time, depending on doneness desired. Meanwhile combine orange juice,
marmalade, butter, ginger and mustard in small saucepan. Cook over medium-low heat until marmalade is melted, stirring occasionally. Combine lemon juice and cornstarch; stir into orange juice mixture and
cook until thickened. Remove from heat; reserve. Turn leg several times during cooking, brushing with 1/3 cup reserved sauce during last 10 minutes of cooking time. Remove skewers and separate leg into
three sections along the natural seam. Carve each section across the grain into thin slices. Serve remaining sauce with carved lamb.
Note: A butterflied lamb leg will yield four 3-ounce cooked,
trimmed servings per pound.