Leg Of Lamb, Yucatan-Style
|Ground cinnamon||1⁄8 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Salad oil||2 Tablespoon|
|Leg lamb||6 Pound, boned and butterflied|
|Grated orange peel||1 Tablespoon|
|Orange juice||3 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Packed cornbread||1⁄2 Cup (8 tbs)|
|Minced onion||1 Tablespoon|
Crush achiote by whirling to a powder in a blender (or grind achiote through a pepper mill set at medium grind.
Blend achiote (or chili and cinnamon) with pepper, salt, and salad oil.
Rub over all surfaces of lamb.
Blend thoroughly orange peel, orange juice, lemon peel, cornbread crumbs, and onion.
Spread mixture over inside of lamb, then reshape leg into a compact form and skewer or tie with heavy thread to hold.
To barbecue, bank about 20 low-glowing coals on each side of fire grill.
Place a drip pan in center.
Place meat on greased cooking grill about 6 inches above pan.
Cover barbecue and adjust dampers or drape a large piece of heavy-duty foil over meat.
Cook for about 2 hours or until meat thermometer inserted in thickest portion registers 140° for slightly pink meat; or cook until done to your liking.
After about 1 hour, add 6 to 8 briquets to each side.
Let roast stand in a warm place for about 20 minutes, then garnish with parsley and radishes.