Cape Town LambFeatured by Simonsig Estate Winery in the International Wine Club.
1 (6-8 lbs.) bone-in leg of lamb, trimmed of any skin
6 garlic cloves, cut into thin slivers
6 slices fresh ginger, thinly sliced into slivers
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
1/4 cup Dijon mustard
1 Tbs. dry mustard
1/4 cup fresh lemon juice, and zest
1/4 cup olive oil
4-6 garlic cloves, minced
1 Tbs. minced fresh ginger
1/4 cup sliced scallions
Red pepper flakes, to taste
1/2 tsp. ground coriander
1/2 tsp. cumin seed, toasted
Salt & freshly ground black pepper, to taste
Using the tip of a knife, make slits about an inch deep all over the surface of the lamb, spacing about an inch apart. Insert a sliver each of garlic and ginger into each slit. Place the lamb in a roasting pan and set aside.
Combine the Worcestershire sauce, say sauce, sugar, both the mustards, lemon juice, oil, garlic, ginger, scallions, red pepper flakes, coriander, and cumin seeds in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cook until thick and syrupy, about 3 minutes, stirring frequently to prevent sticking. Remove from heat and let cool to room temperature. Pour half the cooled marinade over the lamb, brushing to coat on all sides. Cover and let marinate in the refrigerator for 3-8 hours.
Set up the grill and preheat to medium, placing a large drip pan in the center. When ready to cook, place the lamb on the hot grate over the drip pan and brush with more glaze. Cover the grill and cook the lamb until done to taste, about 2 to 2 1/2 hours. An instant-read thermometer will register 160 degrees for medium. Brush the leg with the glaze two or three times during cooking. If using charcoal, add 10 to 12 fresh coals per side every hour.
Transfer the lamb to a cutting board and brush one last time with marinade, then let stand for 10 min. before carving. Heat any remaining marinade to serve as a sauce with the lamb.