Dale's Lamb Recipe - Allrecipes.com
Dale's Lamb Recipe
  • READY IN 9+ hrs

Dale's Lamb

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    9 hrs 30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2004

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

 
Most Helpful Critical Review
Apr 16, 2006

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 and this recipe was definately not our favorite. The time is way off on this recipe. Allow for more grilling time if you make it. And the flavors, well they were ok but nothing exceptional. I will not make this one again.

 

53 Ratings

Aug 06, 2004

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 already made it three times.

 
Mar 07, 2005

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 was I extremely happy with the flavor, but my wife said that it was wonderful! This dish truly has a gourmet flavor, and will likely please those who don't ordinarily like the taste of lamb.

 
Sep 29, 2006

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 beginning cook the results make me feel like a professional cook and that I can now say "Yes I am a great cook!" Goes great with rosemary, garlic, olive oil potatos and the syrian bread we made yesterday from a recipe on this board.

 
Dec 27, 2006

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 over the meat once sliced. A hit with the family and a real keeper. Thanks!

 
Nov 15, 2006

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 combination of ingredients, but after tasting the final product, even my somewhat picky wife said that she loved it. This recipe has found it's way into our permanent family recipe book. I made this exactly as written. Had a lot of left over meat so I cut it up and made pita sandwiches with it and goast cheese. Talk about a great, verstile recipe. Gonna try this marinade with buffalo next to see how it tastes.

 
Jul 12, 2005

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!

 

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Nutrition

  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 1015 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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