A friend of mine who lived in Boulder Creek gave me this recipe years ago and while it sounds strange, it is strangely wonderful! Just remember that the bourbon is to be sprinkled over the lamb, not the Grillmaster! I’ve used the rub on lamb steaks as well…on the BBQ and even on the in-house George Foreman Grill!
- 1 c olive oil
- 1/c soy sauce
- 1/2 c plain corn syrup
- 8 lb. boned leg of lamb (roast)
- salt & pepper to taste
- 1 tsp. ground mace (or freshly grated nutmeg)
- 1 tsp. ginger
- 1 tsp. ground sage
- 1 tsp. curry powder
- 1/2 c bourbon whiskey, divided
- 1 whole pod (head) of garlic, separated
Light up BBQ to grilling temperature.
Mix olive oil, soy sauce and corn syrup. Rub over lamb. Mix salt, pepper, mace (or nutmeg), ginger, sage and curry powder and rub mixture over lamb.
Barbecue, adding 1 tsp. bourbon at a time over the lamb while cooking. Throw 1 or 2 whole garlic cloves directly on the fire whenever you add the bourbon.
Cook to desired doneness.Let rest about 10 minutes, then slice and enjoy!