Gram’s Butterflied Leg of Lamb Submitted by Sue Capps

Ingredients: One leg of lamb, butterflied.  Trim well, remove all excess fat.  Cover with marinade, refrigerate overnight, at least.  Turn once. 

Marinade: Two teaspoons fresh grated ginger, or Two teaspoons ground ginger, Three to four cloves crushed or pressed garlic, One cup plain yogurt, One & one half teaspoons salt, One teaspoon dried coriander, one half teaspoon cayenne pepper, one half teaspoon cinnamon, one half teaspoon ground cloves, one half teaspoon ground cardamom, one half teaspoon pepper, Juice of two limes. 

Mix together.  You may wish to add more garlic. 

Barbeque over hot fire approx. 35 min. for medium. Turn only once.

*Leftovers are great with a cup of bouillon, cup of sour cream, flour, to make a stroganoff-like sauce.  Slice lamb and serve over pasta noodles.