Creole BBQ Leg of Lamb

Butterflied

(contributed by Garry Vroegh <a043140t@bc.seflin.org> from Chef Allens in Miami)

Ingredients Directions
  • 1 leg of lamb (5-6 pounds) butterflied
  • 2 Tablespoons kosher salt
  • 2 Tablespoons ground cumin
  • 1 tablespoon ground allspice
  • 1 teaspoon ground tumeric
  • 2 Tablespoon fennel seeds
  • 2 Tablespoons crushed black peppercorns
  • 1 cup Spanish onions
  • ½ cup fresh lime juice
  • ½ cup olive oil

Have your butcher butterfly the leg by removing the bone, spreading the meat flat, and trimming the fat and sinew.

In a small bowl combine all the seasonings and rub the lamb with this dry mixture, then with the onions, lime and olive oil. Marinate several hours or overnight.

Preheat BBQ, or you can use your oven broiler. In the BBQ, the coals should be red hot. Sear the outside of the leg of lamb on both sides, then lower the heat by spreading the coals, raising the grill or lowering the heat. Continue to grill, turning the meat regularly. It should take 20-25 minutes to cook medium rare.

After the meat is is cooked, remove from the grill and allow to rest for 5 minutes before slicing. Using a sharp slicing knife, cut the meat across the grain on a slight bias. Serve with yams and smoked onions.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 16:48:48 EST 1997