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Ingredients

• 2 1/2 tablespoons whole allspice berries
• One 2-inch piece of cinnamon stick
• 2 teaspoons black peppercorns
• 2 whole cloves
• 1/3 cup soy sauce
• 1 small onion, chopped
• 4 garlic cloves, chopped
• 2 large scallions, chopped
• 2 tablespoons vegetable oil
• 2 tablespoons dark rum
• 1 tablespoon thyme leaves
• 1 teaspoon salt
• 1 teaspoon freshly grated nutmeg
• 6 1/2 pounds boneless leg of lamb--trimmed, cut into 3 equal pieces and butterflied for even thickness

Description

This Dish Was Inspired By The Wonderful Jerked Lamb At The Blue Lagoon Restaurant In Port Antonio, Jamaica. For The Best Flavor, Marinate The Meat Overnight.

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