1 leg of lamb, boned and butterflied
2 cups finely chopped onion
3 large cloves garlic, peeled and minced
1 jalapeño pepper, sliced, or 2 teaspoons jalapeño sauce
1 tablespoon finely minced fresh ginger
1 cup fresh coriander leaves
Juice of two lemons
1 teaspoon ground coriander powder
1/3 cup olive oil
Salt and freshly ground black pepper
Glaze
3 tablespoons honey
2 tablespoons soy sauce
Place the butterflied lamb on a chopping board and even out the thickness of the lamb by flattening it with a meat mallet. Using a sharp knife make a few deep insertions in the meat (so the flavor of the marinade will penetrate even further).
Combine the onion, garlic jalapeño pepper, ginger, coriander lemon juice, and oil in a food processor or blender and process until finely minced. Season to taste with salt and pepper.
Pour the marinade into a large resealable bag and add the lamb. Seal the bag and leave in the fridge overnight.
Preheat the grill until it is very hot. Remove the lamb from the bag. Combine the honey and soy to make the glaze and brush over the lamb. Cook over a high heat, brushing both sides with glaze several times during the cooking time. (Cooking times will vary depending on the grill but allow 20 minutes per side for medium.)
David B. February 9th, 2010
Posted In: Meat Poultry & Fish
4.7