“This recipe practically screams Southern California! I left my heart in California. From California to Nevada, as a matter of fact. If you like lamb, you'll love this. If you haven't tried lamb, try this because it's fantastic! I have not put the marinating time down as it will vary.”

Ingredients Nutrition


  1. For the marinade:.
  2. Combine oil, vinegar, wine, broth, undrained chili peppers, mustard, Italian seasoning, and garlic in a small mixing bowl; mix well.
  3. Remove the fell (it's that really thin kind of pinkish red layer, from the outer surface of the lamb). Trim all fat from the lamb.
  4. Place lamb in a large, heavy plastic bag set in a deep bowl. Pour marinade over meat in bag, turning to coat all sides. Marinate in the refrigerator for 8 hours or overnight, turning once. Remove lamb from marinade, reserving 1/2 cup of the marinade for the basting sauce.
  5. For the basting sauce:.
  6. Stir together the reserved marinade, tomato sauce and honey.
  7. In a covered grill, arrange medium coals around a drip pan. Test for medium-slow heat above the pan. Insert a meat thermometer into the lamb. Place the lamb, fat side up on the grill rack over the drip pan but not over the coals. Cover and grill for 40 to 60 minutes or until thermometer registers 140°.
  8. During the last 10 minutes of grilling, brush frequently with the basting sauce.
  9. Remove meat from grill. Cover meat loosely with foil and let stand about 15 minutes. The meat thermometer will rise to about 145° for medium-rare.
  10. Heat any remaining basting sauce to a full boil in a small saucepan. Cook for 1 minute. Pass at the table.
  11. *Have your butcher bone your lamb. They are mostly very nice about it.

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