From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 4 tablespoons brown sugar
  • 1/2 cup red or dry white wine
  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 1 5-pound leg of lamb, butterflied (ask the butcher to butterfly the lamb)

  • 2 ounces blue cheese, crumbled
  • 4 tablespoons butter (1/2 cube)
  • 4 green onions, chopped
  • 1 tablespoon freshly-squeezed lemon juice

In a small bowl, combine garlic, ginger and sugar.  Mix well.  Whisk in wine, soy sauce and olive oil to make marinade.

Cover lamb with marinade and refrigerate for 2 days, turning every 4 to 6 hours.

While coals are burning to embers, prepare blue cheese mixture.

In a small bowl, combine blue cheese, butter, green onions and lemon juice.

Place lamb on grill, cover and barbecue approximately 1 hour or until internal temperature reaches 150 degrees (medium) or 180 (well done).

Place barbecued lamb on a baking sheet.  Spoon blue cheese mixture over lamb and place under the broiler for 4 to 5 minutes or until cheese melts and bubbles.

To serve, thinly slice lamb.

SERVES: 6 - 8

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