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Capetown Lamb (South Africa)

1 bone-in leg of lamb (6 to 8 pounds), trimmed of any papery skin
6 cloves garlic, cut into thin slivers
6 thin slices fresh ginger, cut Into thin slivers

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons hot Chinese-style mustard or 1 tablespoon dry mustard
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper, to taste

Using the tip of a sharp paring knife, make slits about an inch
deep all over the surface of the lamb, spacing them about an inch
apart. Insert a sliver each of garlic and ginger into each slit.
Place the lamb in a non-reactive roasting pan and set aside while
you prepare the glaze.

Combine the Worcestershire sauce, soy sauce, sugar, both the
mustards, lemon juice, oil, garlic, and ginger in a small, heavy
saucepan and bring to a boil over medium heat, stirring to dissolve
the sugar. Cook until thick and syrupy, about 3 minutes, stirring
frequently to prevent sticking. Remove from the heat and taste
for seasoning, adding salt and pepper as necessary. Let cool to
room temperature.

Pour half the cooled glaze over the lamb in the roasting pan,
brushing to coat on alt sides. Cover and let marinate, in the
refrigerator, for 3 to 8 hours (the longer the better).

Set up the grill for indirect grilling (see page 14 or 16). placing
a large drip pan in the center, and preheat to medium.

When ready to cook, place the lamb on the hot grate over the drip
pan and brush with more glaze. Cover the grill and cook the lamb
until done to taste, 2 to 2 1/2 hours; an instant-read meat
thermometer inserted in the thickest part of the leg (but not
touching the bone) will register 16Q`F for medium. Brush the leg
with glaze two or three times during cooking. If using a charcoal
grill, add 10 to 12 fresh coals per side every hour.

Transfer the lamb to a cutting board and brush one last time with
glaze, then let stand far 10 minutes before carving. While the
lamb stands, heat any remaining glaze to serve as a sauce with the

Serves 12


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