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Marinade:
1/3 cup soy sauce
1/3 cup Burleson's Pure Honey
3 medium garlic cloves, minced
1 tablespoon grated fresh ginger
1 teaspoon fresh thyme leaves, minced
Pinch cayenne pepper or 1 teaspoon red pepper flakes
1 7-lb. leg of lamb, boned and butterflied
In 1-cup glass measure, stir together marinade ingredients; set aside.
Place lamb in heavy-duty re-sealable plastic bag. Pour marinade over lamb; seal bag and refrigerate to marinate for at least 8 hours and up to 24 hours before grilling.
When ready to grill, preheat grill to 350° F. Remove lamb from marinade and place on hot grill. Cover; cook for 10 minutes per side to brown. Turn off heat directly under lamb; continue cooking (indirect heat) for 1 ½ hours or until internal temperature reaches 160° F. when using a meat thermometer. Remove from grill; let rest for 20 minutes. Slice and serve. Makes 10 to 12 servings.
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