Grilled Or Broiled Butterflied Leg Of Lamb

Ingredients

• One 4- to 5-pound butterflied leg of lamb, trimmed to an even thickness of 2 to 2 ½ inches
• Hide ingredients for ½ cup Jamaican Jerk Paste, Charmoula, Mexican Adobo I, or Sweet and Smoky Spice Rub 1 ½ cup Jamaican Jerk Paste, Charmoula, Mexican Adobo I, or Sweet and Smoky Spice Rub (opens in new tab) ½ cup Jamaican Jerk Paste, Charmoula, Mexican Adobo I, or Sweet and Smoky Spice Rub
  • ⅓ cup lime juice
  • 2 tablespoons distilled white vinegar
  • (2 tablespoons orange juice)
  • Up to 10 Scotch bonnet or habanero peppers
  • 3 green onions, coarsely chopped
  • 2 tablespoons dried basil
  • 2 tablespoons dried thyme
  • 2 tablespoons yellow mustard seeds or 1 tablespoon dry mustard
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • (Lime juice, vinegar, or orange juice)

  Sub-recipe steps

  1. Combine in a food processor or blender and puree: ⅓ cup lime juice; 2 tablespoons distilled white vinegar; (2 tablespoons orange juice); Up to 10 Scotch bonnet or habanero peppers; 3 green onions, coarsely chopped; 2 tablespoons dried basil; 2 tablespoons dried thyme; 2 tablespoons yellow mustard seeds or 1 tablespoon dry mustard; 2 teaspoons ground allspice; 1 teaspoon ground cloves; 1 teaspoon salt; 1 teaspoon black pepper
  2. The mixture should have the consistency of thick tomato sauce. If necessary, thin with additional: (Lime juice, vinegar, or orange juice)
• 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
• 6 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• Hide ingredients for (Red Onion Marmalade or Roasted Tomato–Chipotle Salsa) 1 (Red Onion Marmalade or Roasted Tomato–Chipotle Salsa) (opens in new tab) (Red Onion Marmalade or Roasted Tomato–Chipotle Salsa)
  • 4 large red onions, halved lengthwise and thinly sliced
  • ½ cup dry red wine
  • ½ cup red wine vinegar
  • ⅓ cup packed light brown sugar
  • ¼ cup honey
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice

  Sub-recipe steps

  1. Combine in a medium saucepan over low heat: 4 large red onions, halved lengthwise and thinly sliced; ½ cup dry red wine; ½ cup red wine vinegar; ⅓ cup packed light brown sugar; ¼ cup honey
  2. Cook, stirring, until the sugar is dissolved, then simmer, stirring often, until the mixture has the consistency of marmalade, about 1 ½ hours. Stir in: 1 tablespoon orange juice; 1 tablespoon lemon juice
  3. Cook, stirring, until blended, about 3 minutes more. Let cool. The marmalade will keep, covered and refrigerated, for up to 3 weeks. Serve at room temperature.