Leg of Lamb with Ginger and Sweet and Hot Spices
Serves 6

1 butterflied leg of lamb, 3-4 lbs. (1.4-1.8 kg) 1
1/2 cup chopped onion (120 mL)
1 piece of fresh ginger, 3 inches (7.5 cm) long, peeled and chopped
6 cloves garlic, chopped
1/3 cup lemon juice (80 ml)
1Tbsp. ground coriander seeds (15 ml)
1 tsp. ground cumin (5 ml)
1 tsp. garam masala (5 ml)
1 tsp. turmeric (5 ml)
1/4 tsp. ground nutmeg (1.2 ml)
1/4 tsp. ground cinnamon (1.2 ml)
1/4 tsp. ground cloves (1.2 ml)
1/2 cup vegetable oil (120 ml)
2 tsp. salt (10 ml)
1/2 tsp. ground black pepper (2.5 ml)
1/2 tsp. cayenne pepper (2.5 ml)

Trim the fat from the lamb leg. Prick the leg with the point of a small knife about 20 times on both sides.

Blend the chopped onion, ginger, garlic and lemon juice to a fine purée in the work bowl of a blender or food processor. Place in a container large enough to hold the lamb leg and add all of the remaining ingredients except the lamb. Mix well.

Place the lamb in the container with the spice mixture and rub it thoroughly into both sides of the leg. Cover and refrigerate overnight.

Preheat the barbecue to high. Place the lamb on the grill and turn the heat to medium. Cook for 10 minutes on each side until brown and crusty. Let sit for 10 minutes before carving.

Per Serving:
Calories - 259
Carbohydrates - 4.5 grams
Protein - 33 grams
Fat - 11 grams

Now that looks outstanding.

Sad thing is, I may never get to try it. It'd be too many ingredients to buy when I'm on the road, and while my spice cupboard at home is up to the challenge, I'm the only one who likes lamb.

Ah, well. I'll just have to get a customer in the BC market some day!

Hi Karen:

This sounds yummy except I don't like lamb (unless I can find the lamb I had when I was in Ireland ). Would beef be a good substitution?

Wanda

I think chicken or pork would be better. It's also nice on fish but you wouldn't marinate it overnight.

Karen

Hi Karen:

(licking my chops...) OMG, I tried this tonight and it was fabulous. I'm not a big fan of lamb, so I got one of those flat chickens and we BBQ'd it. Next time, I think I'll get the skin removed b/c it was really flaming on the BBQ.

To save time, I think I'll mix up a batch of these spices so all I need to do is add roughly 9T of the spices to the rest of the ingredients.

This is now my favorite meat recipe. It's a definate 5 star (even though the rating won't show until 5 people rate it ).

Wanda

If you have a gas BBQ, turn on one side and cook the chicken on the other side - putting a tinfoil pan on the floor of the Q is a good idea. Then when it's almost done, put it over the flame for a bit to get it crusty.

Is it all cuts of lamb you don't like? It's sometimes the fat that people don't like or they had a bad experience with mutton - it can be pretty funky - that has turned them off lamb.


Too bad, eh?

Karen

Hi Karen:


I thought about the indirect heat method later. I'll try that.


I'm not sure. I've had it once in Canada and it was very strong tasting. But when I was in Ireland I tried it, but it was very mild, just like beef. I'd heard in Ireland that New Zealand lamb was different tasting than their own lamb. Do you know if that's true?

So what's the mildest tasting cut of lamb?

Wanda

This is amazing. A perusal of our freezer this afternoon turned up lamb loin chops, and so I did a search for a marinade. I marinated them for about two hours instead of overnight, and then we grilled them (gas grill + hickory chips) to rare/medium-rare.

Stupendous. I agree - 5 star. Karen, thank you once again for a wonderful meal.

Wow - this looks like one for our next dinner club - when we host it out home that is. Thanks!

This is my fav recipe for when company comes.

Wanda

I finally made this tonight. It was excellent. I roasted it at 500 degrees F instead of grilling, though.

If you're reading Karen, thank you. I miss you.