Butterflied Southern Citrus Barbecue Recipe
Ingredients
| 1 boneless leg of lamb butterflied | ||
| Grapefruit juice | 1 1/2 Cup (16 tbs) | |
| Brown sugar | 3 Tablespoon | |
| 1 tablespoon grated grapefruit or lemon peel | ||
| Ground cloves | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Few drops hot pepper sauce | ||
Directions
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.
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.
Chef
