1 leg of lamb, butterflied
1/4 c. soy sauce
1/2 c. Burgundy wine
1/2 c. vegetable oil
1/3 c. peeled, grated ginger root
Juice of one fresh lemon
1/4 c. onion, minced
2 cloves fresh garlic, minced
1 1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/8 tsp. cayenne
1 c. beef stock

Pat lamb dry with toweling. Place in large pan. Combine soy sauce, Burgundy, oil, ginger, lemon juice, onion, honey, garlic, salt, pepper and cayenne in blender. Whirl 2 minutes. Pour over lamb. Marinate, covered overnight or at least 6 hours, turning occasionally. Reserve marinade. Grill lamb 15 to 20 minutes each side until medium rare. Baste with marinade while cooking. Can be oven broiled. Add marinade to beef stock. Heat in small saucepan. Pass sauce with sliced lamb. 10 servings.