Butterflied Southern Citrus Barbecue
|Boneless leg of lamb butterflied||1|
|Grapefruit juice||1 1⁄2 Cup (24 tbs)|
|Brown sugar||3 Tablespoon|
|Grated grapefruit/Lemon peel||1 Tablespoon|
|Ground cloves||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Hot pepper sauce||2 Drop|
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.