Barbecued and Butterflied Leg of Lamb in a Spicy Herb Marinade

Servings

Calories

% from Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

6

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`INGREDIENTS:`
1/3 cup vegetable oil	the juice of 2 limes	2 shallots, peeled and coarsely chopped
1-inch piece of fresh ginger root, peeled and coarsely chopped	1 teaspoon ground coriander	1 teaspoon ground cumin
1/2 teaspoon ground turmeric	1/2 teaspoon cayenne pepper	1/2 teaspoon freshly ground black pepper
1-1/4 teaspoon salt	1 cup (firmly packed) chopped fresh cilantro	A butterflied 7-pound leg of lamb, all or part
An electric blender	A large stainless stell bowl of a size to hold the meat for its marinade	2 or 3 stout stainless stell skewers, 14 to 16 inches long
An outdoor grill or an oven broiler

`1`	A Note on Lamb: The average leg of lamb weights about 7 pounds, giving you a boneless butterflied leg of lamb around 4-1/2 pounds. You will note, when you open up the lamb, that there are two lobes of meat, and if the whole butterfly is more than you wish to cook, slice off one of those lobes and save it for another meal.
`2`	Preparing the Marinade: Combine all the marinade ingredients in the container of the blender and puree to a smooth dressing-like consistency.
`3`	Preparing the Lamb: Spread out the meat flesh side up, locate the lobe (or lobes), and make several lengthwise slashes 1/2 inch deep with the point of a sharp knife so that the inside surface, though rough, is mostly the same thickness all over. Cut away all the fat and fell from the outside of the meat, and any excess fat from inside. Jab the outside surface of the lamb with the point of the knife, going down 1/2 inch, so that the marinade will penetrate. Then set the lamb in the bowl and pour on the marinade, rubbing it well into the flesh on all sides. Cover and refrigerate for 24 hours or longer, turning and basting the lamb several times with the marinade.
`4`	Grilling the Lamb: When your barbecue fire is ready, left the lamb out of the bowl, leaving the marinade behind. You may wish to run skewers through the meat for easier handling. Following your usual barbecue directions, brown the meat on both sides over direct heat, turning and basting with the marinade every few minutes for 10 to 15 minutes. Then finish cooking over indirect heat, turning and basting it several times for the next 20 to 30 minutes. The meat should become nicely crusty outside.
`5`	When Is in Done? It is done to rosy rae at an instant-meat-thermometer reading of 125 F; the meat, when pressed, will be lightly springy to the touch, in contrast to its squashy raw feel. The temperature will gradually increase about 10 degrees as the hot juices on the surface flow back into the flesh. Pinky medium rare is 135 F.
`6`	Serving: Let the meat rest on a carving board for 10 to 15 minutes, allowing the fuices to retreat back into the flesh. Cut into thin slices, your knife held at a slight diagonal to the board.