Jerked Leg of Lamb

• 2 1/2 tablespoons whole allspice berries
• One 2-inch piece of cinnamon stick
• 2 teaspoons black peppercorns
• 2 whole cloves
• 1/3 cup soy sauce
• 1 small onion, chopped
• 4 garlic cloves, chopped
• 2 large scallions, chopped
• 2 tablespoons vegetable oil
• 2 tablespoons dark rum
• 1 tablespoon thyme leaves
• 1 teaspoon salt
• 1 teaspoon freshly grated nutmeg
• 6 1/2 pounds boneless leg of lambtrimmed, cut into 3 equal pieces and butterflied for even thickness

1. In a medium skillet, combine the allspice, cinnamon, peppercorns and cloves and cook over moderate heat until lightly toasted, about 1 minute.
2. Transfer the spices to a plate and let cool, then grind them to a powder in a spice grinder.
3. In a food processor, combine the soy sauce, onion, garlic, scallions, oil, rum, thyme, salt, nutmeg and ground spices and process to a paste.
4. In a large shallow dish, coat the lamb with the marinade.
5. Cover and refrigerate overnight.
6. Light a grill or preheat a broiler.
7. Grill the lamb over a moderately high flame or broil for about 10 minutes per side for medium rare, rotating and turning the meat for even cooking.
8. Transfer the lamb to a cutting board and let stand, loosely covered with foil, for 10 minutes.
9. Carve the lamb across the grain and serve hot.

whole allspice berries, cinnamon, black peppercorns, cloves, soy sauce, onion, garlic, scallions, vegetable oil, dark rum, thyme, salt, nutmeg, lambtrimmed

Taken from www.foodandwine.com/recipes/jerked-leg-of-lamb (may not work)