This Carribean Lamb takes a longer time to prepare, however, it's worth spending this extra time to get a scrumptious result. Taste deliciously on its own or served with corn cobs and pide bread.
1 boned and butterflied leg of lamb – ask your butcher to do this
1/4 cup rum (either white or dark)
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1/4 cup grated onion, use coarse side of box grater
2 tablespoons dry English mustard
2 tablespoons tomato paste
2 tablespoons vegetable oil
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon each ground coriander and allspice
1/2 teaspoon freshly grated nutmeg
finely grated zest and juice 1 orange and 1 lime
sea salt and freshly ground pepper
grilled corn on the cob
Marinade: Place all the marinade ingredients in a saucepan and bring to the boil over a medium heat, stirring to dissolve the sugar. Simmer for 5 minutes. Cool completely.
Place the lamb in a large dish or zip-lock bag and pour over the cooled marinade, turning to coat well. Marinate for at least 5-6 hours or refrigerate for up to 24 hours. The longer it marinates the better the flavour. Remove from the fridge 1 hour before cooking.
Preheat a barbecue or ridged grill plate.
Season the lamb generously with sea salt and grill for 15 minutes, turn and cook for another 15 minutes or until done to your liking. Don’t have the heat too high or the lamb will burn well before being cooked. Place on a large plate, cover loosely and rest for at least 15 minutes. Carve into thin slices across the grain and arrange on a serving platter. When carving the lamb you will need to keep changing direction to ensure you are always slicing across the grain.
Serve with grilled corn cobs and some pide bread.