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Grilled leg of Quebec lamb with mild spices and rum


5 minutes + marinade time


65 minutes



Grilled leg of Quebec lamb with mild spices and rum
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80 ml (1/3 cup) brown rum
45 ml (3 tbsp.) honey
10 ml (2 tsp.) liquid vegetable broth concentrate
60 ml (1/4 cup) water
1 ml (1/4 tsp.) ground nutmeg
2 ml (1/2 tsp.) ground cinnamon
2 ml (1/2 tsp.) ground coriander
1/2 vanilla pod, cut lengthwise and seeds scraped, or 5 ml (1 tsp.) vanilla extract
1 leg of Quebec lamb, boneless and tied


  1. In a saucepan, bring all ingredients, except for the lamb, to a boil. Let cool.
  2. In a large re-sealable bag or a large dish, place the lamb and pour the marinade over top.
  3. Seal the bag or the container and coat the meat thoroughly.
  4. Let marinate in the refrigerator for 3 to 4 hours, making sure to turn the meat over every 30 minutes.
  5. Preheat the barbecue to high heat.
  6. Place the drained meat on the hot barbecue.
  7. Turn off one of the burners and reduce the other to medium heat.
  8. Save the marinade to brush the meat with while it's cooking.
  9. Make sure the meat is on the side of the barbecue that's off.
  10. Cook for 1 hour and brush the meat every 10 minutes, except for the last 10 minutes.
  11. Place the meat on a cutting board and cover loosely with aluminum foil.
  12. Let sit for 10 minutes before slicing.
  13. Serve with a mashed potato and celeriac purée, and seasonal vegetables.


 You can also serve this roast with a vanilla-infused pineapple sauce or apricot jam.

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