INGREDIENTS

METHOD

Preparation: 15 minutes Cooking Time: 30 minutes 3 to 4 ½ pound (1.5-2 kg) Leg of New Zealand Lamb boned, butterflied and trimmed of most external fat 2 teaspoons cinnamon 2 teaspoons ginger, ground 2 teaspoons brown sugar 1 teaspoon anise ½ teaspoon cayenne 1 large fresh clove garlic, minced ¼ cup peanut oil 1 teaspoon sesame oil Salt to taste Ask the butcher to bone and butterfly the leg for you.

Mix seasonings and oil together and rub into both sides of lamb, making sure all the nooks and cranniesare coated. With the grill covered, cook lamb over medium-hot coals with skin side down to start, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120º to 130º F (50º - 54ºC) for rare to medium-rare, thinner parts will then be medium-rare to medium. Set lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving. Suggested side dishes: Triple Pea (sugar snaps, snow peas and petite peas) Fried Rice. Quick Cuisine: buy supermarket fried rice mix and add peas. Hot & Sour Mushrooms and Bok Choy. Quick Cuisine: buy supermarket hot & sour sauce and pour over sautéed veggies.