4 pounds butterflied leg of lamb
1 medium onion chopped
1 1/2 tablespoons fresh ginger minced
8 cloves garlic cloves, finely chopped
3 ounces lemon juice
1/2 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1/8 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 pound extra virgin olive oil
1 1/4 teaspoons salt
1/8 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
Put the chopped onion, ginger, garlic and 4 tablespoons of the lemon juice in a blender and blend at high speed to get a smooth paste.
In a bowl or pot with non-metallic lining large enough to hold the meat, put the paste from the blender and all other ingredients except the meat. Mix well .
Carefully trim off all the fat and the tissue from the meat and with the point of a knife make lots of jabs in it all over the sides. Put the meat in the marinade paste, rub in evenly and leave refrigerated for 24 hours.
Grill the meat over hot coals, brushing on the thick marinade paste as it cooks. grill approximately 18 to 20 minutes per side until or until internal temperature reads 125 degrees for rare or 135 for medium. Let stand for 5 minutes before carving. Slice diagonally and serve.
