Here’s a lamb recipe from Aussie Chris Roylance. This delicious lamb is a little out of the ordinary with hints of Indian cuisine.
6 tablespoons tomato relish or salsa
1 tablespoon curry powder
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon brown cider vinegar
1 teaspoon ground ginger
1/2 teaspoon allspice
Grated lemon zest
1 (4- to 6-pound) leg of lamb, boned and butterflied
Whisk together all the marinade ingredients. Marinate the lamb in the mixture, covered, in the refrigerator, for at least 4 hours or overnight.
Set up your grill to cook on low to medium heat. Place the lamb on the grill, fat side down, and cook for 40 minutes. Turn and cook for an additional 20 to 50 minutes, until it reaches your desired doneness.