Capetown Lamb (south Africa)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 (6 -8 lb) bone-in leg of lamb, trimmed of any papery skin
• 6 garlic cloves, cut into thin slivers
• 6 slices fresh ginger, thin slices, cut into thin slivers
• 1/4 cup worcestershire sauce
• 1/4 cup soy sauce
• 1/4 cup firmly packed brown sugar
• 1/4 cup dijon mustard
• 1 tablespoon dry mustard
• 1/4 cup fresh lemon juice, and zest
• 1/4 cup olive oil
• 4 -6 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1/4 cup sliced scallion
• red pepper flakes
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin seed, toasted
• salt & freshly ground black pepper, to taste

Recipe

• 1 using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart.
• 2 insert a sliver each of garlic and ginger into each slit.
• 3 place the lamb in a non-reactive roasting pan and set aside while you prepare the marinade.
• 4 combine the worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, ginger, scallions, red pepper flakes,coriander, and cumin seeds in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve.
• 5 the sugar. cook until thick and syrupy, about 3 minutes, stirring.
• 6 frequently to prevent sticking. remove from the heat and taste for seasoning, adding salt and pepper as necessary. let cool to.
• 7 room temperature.
• 8 pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. cover and let marinate, in the.
• 9 refrigerator, for 3 to 8 hours.
• 10 set up the grill for indirect grilling (check in the grilling forum about inderect heat). placing a large drip pan in the center, and preheat to medium.
• 11 when ready to cook, place the lamb on the hot grate over the drip.
• 12 pan and brush with more glaze. cover the grill and cook the lamb.
• 13 until done to taste, 2 to 2 1/2 hours; an instant-read meat.
• 14 thermometer inserted in the thickest part of the leg (but not.
• 15 touching the bone) will register 16q`f for medium. brush the leg.
• 16 with glaze two or three times during cooking. if using a charcoal.
• 17 grill, add 10 to 12 fresh coals per side every hour.
• 18 transfer the lamb to a cutting board and brush one last time with marinade, then let stand far 10 minutes before carving. while the lamb stands, heat any remaining marinade to serve as a sauce with the lamb.