Mix together all ingredients except lamb. Place lamb in hotel pan; pour marinade over. Refrigerate 24 hours, turning once or twice during marination. Remove lamb from marinade; pat dry. Grill over gas or charcoal to desired doneness. Let lamb rest at least 10 minutes before slicing.
Grilled leg of Lamb with Soy Balsamic Marinade
Yield
Yield: Serves 12
kikkoman products used:
ingredients
3/4 cup minced shallots
3/4 cup olive oil
3/4 cup balsamic vinegar
3 tablespoons Kikkoman Soy Sauce
3 tablespoons minced garlic
3 tablespoons Dijon mustard
3 tablespoons chopped rosemary
1 tablespoon kosher salt
1 tablespoon coarsely cracked black pepper
1 boned and butterflied leg of lamb (about 6 pounds)
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE