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1
Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart.
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2
Insert a sliver each of garlic and ginger into each slit.
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3
Place the lamb in a non-reactive roasting pan and set aside while you prepare the Marinade.
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4
Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, ginger, scallions, red pepper flakes,coriander, and cumin seeds in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve.
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5
the sugar. Cook until thick and syrupy, about 3 minutes, stirring.
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6
frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to.
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7
room temperature.
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8
Pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the.
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9
refrigerator, for 3 to 8 hours.
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10
Set up the grill for indirect grilling (check in the grilling forum about inderect heat). placing a large drip pan in the center, and preheat to medium.
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11
When ready to cook, place the lamb on the hot grate over the drip.
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12
pan and brush with more glaze. Cover the grill and cook the lamb.
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13
until done to taste, 2 to 2 1/2 hours; an instant-read meat.
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14
thermometer inserted in the thickest part of the leg (but not.
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15
touching the bone) will register 16Q`F for medium. Brush the leg.
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16
with glaze two or three times during cooking. If using a charcoal.
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17
grill, add 10 to 12 fresh coals per side every hour.
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18
Transfer the lamb to a cutting board and brush one last time with marinade, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining marinade to serve as a sauce with the lamb.
