A refreshing alternative to the usual lemon, garlic, rosemary seasoning for lamb. This tangy lime and white wine sauce will be a sure hit. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry.
INGREDIENTS (for 1 servings):
- 1 (6 ounce) can frozen limeade concentrate
- 1/2 cup dry white wine
- 1 large clove garlic, pressed
- 2 tablespoons butter
- salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1 (4 pound) leg of lamb, butterflied
Preheat an outdoor grill for medium heat.
In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).