Butterflied Leg of New Zealand Lamb with Chinese Seasonings

Preparation: 15 minutes
Cooking Time: 30 minutes
Serves: 8-10

Ingredients:

• 3 to 4 1/2 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
• 1/2 teaspoon Cayenne
• 1 Large Fresh Clove Garlic, minced
• 1/2 cup Peanut Oil
• 1 teaspoon Sesame Oil
• Salt to taste
• Ask the butcher to bone and butterfly the leg for you.

Method:
Mix seasonings and oil together and rub into both sides of lamb, making sure all the nooks and crannies are 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 120° to 130° F (50° - 54°C) 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 sautéd veggies.