Jerked Leg of Lamb
Jerked Leg of Lamb might be just the main course you are searching for. One portion of this dish contains roughly 33g of protein, 10g of fat, and a total of 242 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up peppercorns, thyme leaves, vegetable oil, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet.
In a medium skillet, combine the allspice, cinnamon, peppercorns and cloves and cook over moderate heat until lightly toasted, about 1 minute.
Transfer the spices to a plate and let cool, then grind them to a powder in a spice grinder.
In a food processor, combine the soy sauce, onion, garlic, scallions, oil, rum, thyme, salt, nutmeg and ground spices and process to a paste. In a large shallow dish, coat the lamb with the marinade. Cover and refrigerate overnight.
Light a grill or preheat a broiler. Grill the lamb over a moderately high flame or broil for about 10 minutes per side for medium rare, rotating and turning the meat for even cooking.
Transfer the lamb to a cutting board and let stand, loosely covered with foil, for 10 minutes. Carve the lamb across the grain and serve hot.
Wine Recommendation: The intense marinade gives spice to the lamb, narrowing the wine choice to a red with a pronounced pepperiness. But the plantains need something fruity. The solution? A fruity, spicy California Zinfandel, such as the 1996 Rabbit Ridge or the 1996 Alderbrook O.V.O.C.