Cantonese Leg of Lamb

Stir together the honey, water, tomato/soy sauce, molasses, salt and pepper in a non metalic dish.

The lamb:
Add the lamb to the marinade making sure both sides are well coted. Cover the dish and refrigerate several hours, turning lamb occasionally.

When ready to grill:
Setting the marinade aside, place the lamb on a non-stick grill over hot coals. Cover and cook 25 - 35 minutes, or until the meat thermometer registers 150 degrees F for medium-rare or 160 F for medium, turning lamb every 5 minutes basting with the leftover marinade for the last 15 minutes of cooking time. Allow lamb to sit before carving into thin slices.

1/4 cup unpasteurized honey
1/4 cup spring water
2 tbs ea tomato/soy sauce
1 ts molasses
salt / pepper
1 leg of lamb (visible fat removed)

Mouth-Watering !
Serve with a steamed basmati rice and a mixed salad of baby greens. This recipe works well also with other cuts of lamb, such as chops, shoulder slices ect...The marinade is versatile in that it can also be used for any of the domestic or wild fowl.
For the nutritional components and health benefits of lamb please refer to "Wonderfoods" in this site.

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