Dale's Lamb

Dale's Lamb

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"I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too."
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9 h 30 m servings 451 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight.
  2. Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
  3. Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). Cool, slice, and cover with the thickened marinade mixture to serve.


  1. 63 Ratings

Most helpful positive review

This is truly a great recipe. I wasn't so sure it was going to taste so good when I was combining the ingredients, but the results were absolutely wonderful. I wouldn't change a thing. We've ...

Most helpful critical review

I followed the recipe exactly (except for the cooking time...it took about 1 1/2hrs of indirect grilling for my 4 bound leg to reach Med), This recipedwas OK but not lamb worthy. We love lamb ...

This is truly a great recipe. I wasn't so sure it was going to taste so good when I was combining the ingredients, but the results were absolutely wonderful. I wouldn't change a thing. We've ...

Great recipe! Tried it with a whole leg of lamb as well as cut up and skewered as kabobs. This one is a keeper!

I am an avowed lamb lover, but my family is not. I convinced my wife to try a lamb dish one more time, and went hunting for a recipe that *hopefully* would be palatable to both of us. Not only...

This is one of the BEST lamb recipes I have ever at the pleasure of eating. Our picky 5 year old, said it tastes like heaven! I feel like I am having a gormet dinner in my own home and being a ...

Absolutely delicious! I used the marinade on a whole shoulder of lamb and then baked it. I drained the marinade off the meat before doing so. I used the marinade as suggested - pouring it ove...

I fell in love with Lamb when I was in Iraq, and have been looking for a high quality, very flavorful recipe for the past 3 years. This one fits that bill. I was seriously unsyre about the combi...

Excellent, very tender and very tasty. Lots of left overs for Lamb Chili afterwards. This is the only recipe I will use on the barbeque from now on!

YUM. Wow was this ever great. The marinade is key. My husband's family always has lamb for the holidays, but it was never all that... memorable. THIS year was different! Thanks so much!

Husband loved it. Marinaded overnight and then tossed it under the broiler. I also added rosemary. I am not a fan of lamb but I had to admit this was a good marinade. I will make this again.

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