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Caribbean Lamb (1)

bbq, lamb

3 pounds butterflied leg of lamb
5 green onions; minced
4 cloves garlic; minced
1/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon vegetable oil
2 teaspoons ground allspice
2 teaspoons white vinegar
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/4 teaspoon cinnamon
----FRUIT SALSA----
1 can (14 oz) crushed pineapple
2 cups Cantaloupe; peeled, seeded and diced
3 green onions; chopped
1/2 cup sweet red pepper; diced
1 teaspoon lime rind; grated
1 tablespoon lime juice
1/4 teaspoon hot pepper sauce
pinch salt

Trim fat from lamb. In large shallow glass dish, combine onions, garlic, orange juice, soy sauce, oil, allspice, vinegar, thyme, salt, pepper, hot pepper sauce and cinnamon; add lamb and turn to coat. Cover and marinate in refrigerator for at least 8 hours or up to 24 hours, turning occasionally. Let stand at room temperature for 30 minutes. Fruit Salsa: Meanwhile, drain pineapple, reserving 1 tablespoon juice. Transfer pineapple and reserved juice to glass bowl along with cantaloupe; stir in onions, red pepper, lime rind and juice, hot pepper sauce and salt. Cover and let stand for 1 hour. Reserving marinade, place lamb on greased grill over medium-high heat; close lid and cook, turning 4 times and basting with marinade once per side, for 20 to 30 minutes or until 150 F for medium-rare. Transfer to cutting board and tent with foil; let stand 10 minutes before carving. Serve with fruit salsa.

Contributor: Canadian Living Magazine (June, 1996)

Yield: 8 to 10 serving

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