- 2 1/2 tablespoons whole allspice berries
- One 2-inch piece of cinnamon stick
- 2 teaspoons black peppercorns
- 2 whole cloves
- 1/3 cup soy sauce
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 2 large scallions, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons dark rum
- 1 tablespoon thyme leaves
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 6 1/2 pounds boneless leg of lamb--trimmed, cut into 3 equal pieces and butterflied for even thickness
How to Make It
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.