6.5 pounds leg of lamb--trimmed boneless for even thickness cut into 3 equal pieces and butterflied
1 teaspoon nutmeg freshly grated
1 small onion chopped
1 teaspoon salt
2 large scallions chopped
0.3 cup soya sauce
1 tablespoon thyme leaves
2 tablespoons vegetable oil
2.5 tablespoons allspice whole
Equipment
food processor
frying pan
grill
aluminum foil
broiler
cutting board
Directions
In a medium skillet, combine the allspice, cinnamon, peppercorns and cloves and cook over moderate heat until lightly toasted, about 1 minute.
Transfer the spices to a plate and let cool, then grind them to a powder in a spice grinder.
In a food processor, combine the soy sauce, onion, garlic, scallions, oil, rum, thyme, salt, nutmeg and ground spices and process to a paste. In a large shallow dish, coat the lamb with the marinade. Cover and refrigerate overnight.
Light a grill or preheat a broiler. Grill the lamb over a moderately high flame or broil for about 10 minutes per side for medium rare, rotating and turning the meat for even cooking.
Transfer the lamb to a cutting board and let stand, loosely covered with foil, for 10 minutes. Carve the lamb across the grain and serve hot.
Wine Recommendation: The intense marinade gives spice to the lamb, narrowing the wine choice to a red with a pronounced pepperiness. But the plantains need something fruity. The solution? A fruity, spicy California Zinfandel, such as the 1996 Rabbit Ridge or the 1996 Alderbrook O.V.O.C.
