GRILLED BUTTERFLIED LEG OF LAMB

Steps:

• 1. In a food processor, process together the garlic, ginger, green chili peppers, rosemary, and mint leaves until minced. Add the lemon juice, honey, garam masala, cumin, salt, and oil, and process again to make a smooth paste.2. Place the lamb in a flat non-reactive baking dish. With a long-pronged barbecue fork or the pointed tip of a thin knife, prick it all over. Then make 2-inch long, deep cuts, each about 2 inches apart, over the entire outside surface of the lamb.3. Smear the paste well over both sides of the meat, making sure to work it into the cut.sections. Cover with plastic wrap and marinate in the refrigerator at least 12 and up to 48 hours, turning a few times.4. TO GRILL: Preheat the grill to medium-high (375°F to 400°F). Place the marinated lamb on the grill, open-faced with the cut (bone) side down, and cook until the bottom is browned, 15 to 20 minutes. Turn over and grill until the second side is browned, 12 to 15 minutes.5. Fold a large sheet of aluminum foil into 3 layers, large enough to cover the lamb. Place the lamb in the foil and wrap loosely. Continue to grill, turning twice or three times, until the meat is tender and the juices run dear, about 20 to 30 minutes. (Open the wrapped lamb to check after 20 minutes, and every few minutes after that until it is done.)TO BROIL: Preheat the broiler. Place the marinated lamb on a roasting griddle or broiler pan with a tray underneath to catch the juices and broil, by positioning the pan in the lower-center section of the oven or broiler. Turning two or three times and baste with any juices until the meat is well-browned and tender, 40 to 50 minutes.6. Heat the butter in a small saucepan over medium heat and add the mint and black pepper they should sizzle upon contact with the hot oil. Remove from heat and mix in the paprika. Baste the lamb with this mixture and grill or broil another 5 minutes. Line a serving platter with chopped lettuce and tomato wedges, place the lamb on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.