| Caribbean Lamb |
| Keywords: Lamb, pineapple, canteloupe, passion fruit |
| 3 lb leg of lamb
5 each green onions; minced 4 cloves garlic; minced 1/4 cup passion fruit juice (4 - 5 fruit) 3 tablespoons soy sauce 1 tablespoon vegetable oil 2 teaspoons ground allspice 2 teaspoons white vinegar 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon Chili Willy hot pepper sauce 1/4 teaspoon cinnamon ----FRUIT SALSA---- 1 can (14 oz) crushed pineapple 2 cups Cantaloupe; peeled, seeded and diced 3 each green onions; chopped 1/2 cup sweet red pepper; diced 2 tablespoons passion fruit juice 1/4 teaspoon Chili Willy habanero pepper sauce 1 pinch salt |
| Trim fat from lamb. In large shallow glass dish, combine onions, garlic, passion fruit juice, soy sauce, oil, allspice, vinegar, thyme, salt, pepper, hot pepper sauce and cinnamon; add lamb and turn to coat. Cover and marinate in refrigerator for at least 8 hours or up to 24 hours, turning occasionally. Let stand at room temperature for 30 minutes. Fruit Salsa: Meanwhile, drain pineapple, reserving 1 tablespoon juice. Transfer pineapple and reserved juice to glass bowl along with cantaloupe; stir in onions, red pepper, passion fruit juice, hot pepper sauce and salt. Cover and let stand for 1 hour. Reserving marinade, place lamb on greased grill over medium-high heat; close lid and cook, turning 4 times and basting with marinade once per side, for 20 to 30 minutes or until 150 F for medium-rare. Transfer to cutting board and tent with foil; let stand 10 minutes before carving. Serve with fruit salsa. Modified from: Canadian Living Magazine Yield: 8 to 10 serving |