Butterflied Southern Citrus Barbecue Recipe


Interest Group


 Boneless leg of lamb butterflied1
 Grapefruit juice1 1⁄2 Cup (24 tbs)
 Brown sugar3 Tablespoon
 Grated grapefruit/Lemon peel1 Tablespoon
 Ground cloves1 Teaspoon
 Garlic2 Clove (10 gm), minced
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Hot pepper sauce2 Drop


Place lamb in large glass or enamel bowl.
In small bowl, combine remaining ingredients; pour over lamb.
Cover and refrigerate several hours or overnight.
Drain lamb; reserve marinade.
Grill lamb, on covered grill, over medium-hot briquets 1 hour and 15 minutes, adding more briquets as necessary, until meat thermometer registers 140°F for rare, 150°-155°F for medium or 160°F for well-done.
Turn lamb once halfway through cooking time.
Baste often with marinade.