Sweet and Spicy Grilled Leg of Lamb

Ramu no shōga Yaki

Preparation info

  • Serves

    8–10

    • Difficulty

      Medium

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

The Japanese rarely eat large quantities of meat, and most home kitchens don’t have an oven large enough to accommodate a 5- or 6-pound roast. The roasted leg of lamb may seem terribly English at first, until you taste the rich ginger and soy glaze; it assures a happy cross-cultural culinary experience!

Ingredients

    to 6-pound leg of lamb

  • 2 large cloves garlic
  • generous <

Method

Trim away all excess fat from the leg of lamb. Peel the cloves of garlic and slice each, lengthwise, into five or six pieces. Make shallow slits at random in the meat and bury a piece of garlic in each. Rub the salt well over the meat.

Peel the ginger, saving the peels for later use. Grate the ginger and mix it with 1