Butterflied Southern Citrus Barbecue

• 6 to 9 lb. butterflied leg lamb
• 1 1/2 c. grapefruit juice
• 3 Tbsp. brown sugar
• 1 Tbsp. grated grapefruit or lemon peel
• 2 cloves garlic, minced
• 1 tsp. ground cloves
• 1 tsp. ground allspice
• 1/2 tsp. salt
• 1/4 tsp. ground pepper
• few drops hot pepper sauce

1. Place lamb in large glass or enamel bowl.
2. In measuring cup, combine remaining ingredients; pour over lamb.
3. Cover and refrigerate several hours or overnight.
4. Drain lamb, reserving marinade.
5. Grill lamb 4 to 6 inches above coals or source of heat for 1 hour and 15 minutes or until meat thermometer inserted in thickest part registers 140u0b0 for rare or 150u0b0 to 155u0b0 for medium. Baste with marinade.

butterflied leg lamb, grapefruit juice, brown sugar, grated grapefruit, garlic, ground cloves, ground allspice, salt, ground pepper, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304635 (may not work)