BUTTERFLIED LEG OF LAMB

 Ingredients:

1 leg of lamb, butterflied

2 medium-sized onions, 1 for garnish  coarsely chopped

1 small piece of ginger, peeled and coarsely chopped 

5 cloves of garlic, peeled and chopped

2/3 cup lemon juice

1 tbsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1 tsp turmeric

1/2 tsp ground mace

1/4 tsp grated nutmeg

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 cup olive oil

Salt and pepper to taste

Garnish onions and 12 radishes 

Place the chopped onion, ginger, garlic and 4 tsp of lemon juice in an electric blender and pulse for 1 minute until a smooth paste is formed, In a large saucepan place the paste from the blender and all the other ingredients except the meat, extra onion and radishes and mix well. 

Remove the fat from the meat and make a few of jabs on both sides.  Place the meat in the marinade paste. Fold the meat over and cover the saucepan and refrigerate for 24 hours, turning the meat around 3-4 times during this period

The meat is ready for grilling now, but before getting the garnish ready,  Peel the second onion and dice it and place it in iced water and refrigerate.  Cut off the stems, leaves, and tips from the radishes and cut them into flowers, and place them in iced water.

Now light the fire it takes 20-30 minutes to get hot. Remove the meat from the marinade and sear for 5-8 minutes on both sides.  Then rise the grill at its topmost notch and cook for about 20 minutes on each side, brushing frequently witb the marinade.

Slece the meat and place it on a wsrm dish and serve with a green salad, roast potatoes garnished with diced onionn and radishes.