Honey-Orange Lamb
| Yield: | 4 Servings |
| Categories: | Meats |
| 1/4 | c | Soy sauce |
| 3/4 | c | Pinot noir (Burgundy) |
| 1/4 | c | Orange juice (juice of 1 orange) |
| 2 | tb | Lemon juice (juice of 1 lemon) |
| 2 | tb | Honey |
| 1 | ts | Mustard, dry |
| 1 | c | Tomato puree (puree of 1 tomato) |
| 3 | Garlic cloves (or more to taste) | |
| 1/4 | ts | Black pepper, ground |
| 1 | Half leg of lamb, butterflied |
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