Carribean Spiced Barbecue Lamb
Ingredients
1 leg of lamb, boned and butterflied
1 cup chicken broth
1/3 cup rum
1/4 cup fresh lime juice
2 tbsp. brown sugar
1/2 tsp. ground allspice
1/4 tsp. each salt and pepper
2 cloves garlic, minced
1 (15-oz.) can juice-packed sliced peaches
Preparation
Rinse lamb and place in a resealable plastic bag. Add remaining ingredients except peaches to bag and seal.
Marinate
in the refrigerator for several hours or overnight. Remove meat from
marinade and place on a grill over medium heat; cook for about 15 to 20
minutes per side or until cooked to desired doneness.
Place
marinade in a small saucepan and cook until reduced by half. Slice meat
and place on a platter with peaches; drizzle with reduced marinade.
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