Caribbean Lamb
Contributed by Diane S.

* Exported from MasterCook *

                              Caribbean Lamb

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : BBQ                             Canadian Living Magazine
                Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  butterflied leg of lamb
  5                     green onions; minced
  4             cloves  garlic; minced
     1/4           cup  orange juice
  3        tablespoons  soy sauce
  1         tablespoon  vegetable oil
  2          teaspoons  ground allspice
  2          teaspoons  white vinegar
     1/2      teaspoon  dried thyme
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
     1/2      teaspoon  hot pepper sauce
     1/4      teaspoon  cinnamon
                        ----FRUIT SALSA----
  1                can  crushed pineapple -- (14 oz)
  2               cups  Cantaloupe; peeled -- seeded and diced
  3                     green onions; chopped
     1/2           cup  sweet red pepper; diced
  1           teaspoon  lime rind; grated
  1         tablespoon  lime juice
     1/4      teaspoon  hot pepper sauce
  1              pinch  salt

Trim fat from lamb.  In large shallow glass dish, combine onions, garlic,
orange juice, soy sauce, oil, allspice, vinegar, thyme, salt, pepper, hot
pepper sauce and cinnamon; add lamb and turn to coat.  Cover and marinate
in refrigerator for at least 8 hours or up to 24 hours, turning
occasionally.  Let stand at room temperature for 30 minutes.

Fruit Salsa: Meanwhile, drain pineapple, reserving 1 tablespoon juice.
Transfer pineapple and reserved juice to glass bowl along with cantaloupe;
stir in onions, red pepper, lime rind and juice, hot pepper sauce and
salt.  Cover and let stand for 1 hour.

Reserving marinade, place lamb on greased grill over medium-high heat;
close lid and cook, turning 4 times and basting with marinade once per
side, for 20 to 30 minutes or until 150 F for medium-rare.

Transfer to cutting board and tent with foil; let stand 10 minutes before
carving.  Serve with fruit salsa.

Contributor: Canadian Living Magazine (June, 1996)

Yield: 8 to 10 serving

Converted by MC_Buster.







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Per serving: 350 Calories (kcal); 14g Total Fat; (34% calories from fat); 5g
Protein; 57g Carbohydrate; 0mg Cholesterol; 4385mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 Fruit; 3 Fat; 0
Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0