Exotic Barbecued Lamb
1 Leg of Lamb,
bone removed and butterflied
2 medium onions, chopped
2-3cm piece of fresh ginger, peeled and grated
5-7 cloves garlic, crushed
150 ml lemon juice
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon turmeric
1/4 teaspoon mace (optional)
1/4 teaspoon nutmeg
1.2 teaspoon cinnamon
1.4 teaspoon cloves
175 ml olive oil
2 1/2 teaspoon salt
1/4 teaspoon black pepper
1/2-1 teaspoon cayenne
Pour all the ingredients in a blender or food processor, and blend until smooth.
Pour over a butterflied leg of lamb, cover and chill for
24-48 hours, turning occasionally.
Grill on the barbecue for 1-1/2 hours, and rest a few minutes
before slicing.
Serve with a wild rice salad.
Serves 6
