Calypso Lamb
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Calypso Lamb
1 leg of lamb, boned and butterflied
1 cup chicken broth
1/3 cup rum
1/4 cup fresh lime juice
2 tbsp. brown sugar
1/2 tsp. ground allspice
1/4 tsp pepper
1/4 tsp. salt
2 ea cloves garlic minced
1 (15- oz.) can juice-packed sliced peaches

Serves: 8

1. Rinse lamb and place in a resealable plastic bag. Add remaining ingredients except peaches to bag and seal. Marinate in the refrigerator for several hours or overnight.

2. Remove meat from marinade and place on a grill over medium heat; cook for about 15 to 20 minutes per side or until cooked to desired doneness.

3. Place marinade in a small saucepan and cook until reduced by half.

4. Slice meat and place on a platter with peaches; drizzle with reduced marinade.

Nutritional Information:
500 calories, 66 g protein, 10 g carbohydrate, 18 g fat, 1 g fiber, 200 mg cholesterol, 430 mg sodium