Recipe for Calypso Lamb
Lamb

CALYPSO LAMB

    Calypso Lamb

    1 leg of lamb, boned and butterflied, or 1 lamb roast
    1 cup chicken broth
    1/3 cup rum
    1/4 cup fresh lime juice
    2 tablespoons brown sugar
    1/2 teaspoon ground allspice
    1/4 teaspoon each salt and pepper
    2 cloves garlic, minced
    1 (15 ounce) can juice-packed sliced peaches

    Rinse lamb and place in a re-sealable plastic bag. Add remaining ingredients except peaches to bag and seal. Marinate in the refrigerator for several hours or overnight.

    Remove meat from marinade and place on a grill over medium heat; cook for about 15 to 20 minutes per side or until cooked to desired doneness.

    Place marinade in a small saucepan and cook until reduced by half.

    Slice meat and place on a platter with peaches; drizzle with reduced marinade.

    Makes 8 servings.


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