Jamaican Joyride Marinade for New Zealand Lamb

Preparation Time: Marinate up to 24 hours
Cooking Time: 30 minutes
Serves: 8 or more

Ingredients:

• 3 to 4 1/2 Pound (1.5-2 kg) Leg of New Zealand Lamb Boned, Butterflied and trimmed of most external fat
• 1/2 - 1/2 cup Olive or Canola Oil
• 1 pint Yogurt
• 4-5 Garlic Cloves, crushed
• 2 tablespoons Jamaican Curry Powder Mix (below)

Curry Powder Mix:

• 1 tablespoon Mild Curry Mix
• 1 tablespoon Ground Ginger
• 1 tablespoon Freshly Ground Black Pepper
• 1 tablespoon Sweet Paprika
• 1 tablespoon Sugar
• 2 tablespoons Salt (or to taste)

Method:
Mix oil and yogurt in a bowl. Add the garlic and curry powder and blend well. In a plastic bag or well-covered dish rub marinade all over the chops. Marinate overnight in refrigerator. Let lamb come to room temperature for about 1 hour before grilling.

With the grill covered, cook the boneless, butterflied leg of lamb over medium-hot coals, 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 the lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.