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GOODNESS
Allspice: No, this isn't a mixture of everything in your spice rack, but rather a dried berry of the pimenta tree. If that's a surprise to you, imagine how Columbus felt -- he thought it was pepper (thus the name pimenta, which is Spanish for pepper). The berries look a little like plump peppercorns and the flavor is pungent, but it is not pepper. The best allspice comes from Jamaica.
For the freshest flavor, you should buy allspice in berry form and grind or crush it as needed. The taste is a pleasant mix of cloves, cinnamon and nutmeg. Used in jerks and for pickling, it goes great with meat and gives a nice kick to soups and stews.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
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Recipe

Grilled Leg of Lamb Jamaican Style

serves
prep time: 10
cook time: 3157

ingredients

  • Mango Relish
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, cored, seeded, and finely chopped
  • 1 scallion, green part only, finely chopped
  • 1 inch piece of ginger, peeled and finely chopped
  • 4 cloves garlic, finely chopped
  • 1 jalapeņo chile, stemmed, seeded, and finely chopped
  • 2 mangoes, peeled, pitted, and chopped
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • Marinade
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 scallion, green part only, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 jalapeņo chile, stemmed, seeded, and finely chopped
  • 2 tablespoons fresh lime juice
  • 1/4 cup dark rum
  • 1 boneless leg of lamb, 5 pounds, butterflied

directions

At home

the mango relish: Place a medium saute pan over medium heat, add the oil and the onion, bell pepper, scallion, ginger, garlic, and jalapeņo and cook until the vegetables begin to soften, about 4 minutes.

Add the chopped mango, lime juice, and salt and stir until combined. Transfer to a bowl and let cool. Transfer to sealable container and refrigerate until you are ready to pack, up to 24 hours.

the marinade: Place the oil, onion, scallion, garlic, jalapeņo, allspice, lime juice, and rum in the bowl of a blender and puree until just smooth.

Coat both sides of the lamb with the marinade, place it in a sealed container, and refrigerate for at least 4 hours and up to 24 hours.

At the tailgate

Prepare coals for a medium-hot fire. When the coals are ready, grill the lamb for 22 minutes, turning once.

With a sharp knife, cut away the thinner middle section of the leg and transfer it to a platter. Leave the thicker end pieces to cook 6 minutes longer, turning once.

Let the lamb rest for 5 minutes before cutting it on the diagonal into thin slices. If some sections are still too rare, lay the slices on the grill for a few seconds on each side.

Serve with the mango relish.