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