Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 8-10
Ingredients :
  • 3 to 4 1/2 Pound (1.5-2 kg) Leg Lamb Boned, Butterflied and trimmed of most external fat
  • 2 teaspoons Cinnamon
  • 2 teaspoons Ginger, Ground
  • 2 teaspoons Brown Sugar
  • 1 teaspoon Anise
  • 1/2 teaspoon Cayenne
  • 1 Large Fresh Clove Garlic, minced
  • 1/2 cup Peanut Oil
  • 1 teaspoon Sesame Oil
  • Salt to taste
  • Ask the butcher to bone and butterfly the leg for you.
Directons :

Mix seasonings and oil together and rub into both sides of lamb, making sure all the nooks and crannies are coated. With the grill covered, cook lamb over medium-hot coals with skin side down to start, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130° F (50° - 54°C) for rare to medium-rare, thinner parts will then be medium-rare to medium. Set lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

Suggested side dishes:
Triple Pea (sugar snaps, snow peas and petite peas)

Fried Rice. Quick Cuisine: buy supermarket fried rice mix and add peas.

Hot & Sour Mushrooms and Bok Choy.

Quick Cuisine: buy supermarket hot & sour sauce and pour over sautéd veggies.