Maple Soy Marinated Lamb (Peter Davis)

Creates a deep glossy exterior

We usually make either Jacques Pepin's Lamb (hoisin, soy and sriracha) or Our Favorite Lamb Marinade (red wine, rosemary and mint) for our boneless leg of lamb, but this combination caught my eye in Peter Davis's Fresh & Honest cookbook I picked up at a recent library book sale.  He is a Boston chef known for his use of local ingredients and simple but flavorful food.  

Very happy with the results. Glad we tried something new.  Maple syrup and soy are a good combo.  

You can use this marinade on any cut of lamb you prefer.  Just adjust amounts and timing accordingly.

---Barbara

Maple Soy Marinated Lamb

(adapted from Fresh & Honest by Peter Davis)

Makes 2 cups

1/2 cup soy sauce

1 t. dried minced garlic or 2 t. fresh minced garlic

1/2 cup balsamic vinegar

1 sprig fresh thyme (or 1 t. dried)

1/2 cup real maple syrup

1/2 cup water

boneless leg of lamb, excess fat removed, tied into a roast

salt and pepper

Combine all of the ingredients.

Place meat in a plastic bag, and add marinade, remove excess air, seal well, and massage into meat.

Refrigerate overnight, turning the meat regularly.

Preheat the oven to 350 degrees.

Remove meat from marinade and place in a roasting pan.

Season with salt and pepper.  

Roast for 1 hour or until 120 degrees in the center for medium-rare, using a meat thermometer.

Rest for 1/2 hour, tented with foil, before carving.  

B