Grilled Marinated Leg of Lamb

Serves 8

This is a refreshing change from the heavier garlic, wine and rosemary marinade.  The heat, sweet and acid is a perfect compliment to spring lamb.

1 (5 – 6 lb) butterflied boneless leg of lamb
¾ cup olive oil
¼ cup lemon juice
3 garlic cloves minced
1 tbsp. ginger
2 tbsp .lemon grass
cayenne peppers
cilantro
limes leaves
½ bunch scallions

• In a mixing bowl, combine the oil, lemon juice, garlic, ginger, lemon grass and peppers. Place the lamb in a  shallow baking pan.  Pour ¾ of the marinade over the lamb, reserving the other ¼ marinade for later use. Cover and refrigerate for at least 8 hrs, not more than 24 hours.
• Remove lamb from marinade, discarding the excess liquid.
• Grill to an internal temperature of  125  degrees, turning once. Add cilantro, mint and lime leaves to reserved marinade mixture, mix well. Pour over lamb. Carry over cooking will raise the internal temperature to about 135 degrees( about 10 – 15 minutes) while it rests before slicing.