GRILLED LEG OF LAMB JAMAICAN STYLE

Grilled Leg of Lamb Jamaican Style image

Provided by Bob Sloan

Yield Makes 6 servings

Number Of Ingredients 21

Mango Relish
2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 scallion, green part only, finely chopped
1-inch piece of ginger, peeled and finely chopped
4 cloves garlic, finely chopped
1 jalapeño chile, stemmed, seeded, and finely chopped
2 mangoes, peeled, pitted, and chopped
1/4 cup fresh lime juice
1 teaspoon salt
Marinade
2 tablespoons olive oil
1 large onion, finely chopped
1 scallion, green part only, finely chopped
6 cloves garlic, finely chopped
1 jalapeño chile, stemmed, seeded, and finely chopped
1 teaspoon ground allspice
2 tablespoons fresh lime juice
1/4 cup dark rum
1 boneless leg of lamb, 4 to 5 pounds, butterflied

Steps:

For the mango relish:
Place a medium sauté pan over medium heat, add the oil and the onion, bell pepper, scallion, ginger, garlic, and jalapeño and cook until the vegetables begin to soften, about 4 minutes.
Add the chopped mango, lime juice, and salt and stir until combined. Transfer to a bowl and let cool. Transfer to sealable container and refrigerate until you are ready to pack, up to 24 hours.
For the marinade:
Place the oil, onion, scallion, garlic, jalapeño, allspice, lime juice, and rum in the bowl of a blender and purée until just smooth.
Coat both sides of the lamb with the marinade, place it in a sealed container, and refrigerate for at least 4 hours and up to 24 hours.
At the tailgate
Prepare coals for a medium-hot fire. When the coals are ready, grill the lamb for 22 minutes, turning once.
With a sharp knife, cut away the thinner middle section of the leg and transfer it to a platter. Leave the thicker end pieces to cook 5 to 7 minutes longer, turning once.
Let the lamb rest for 5 minutes before cutting it on the diagonal into thin slices. If some sections are still too rare, lay the slices on the grill for a few seconds on each side.
Serve with the mango relish.