Easter is coming, and after turkey and ham overload from Christmas, why not try something a little special for this coming holiday. You may not celebrate in the traditional way, but gathering with your friends and family is a must. Why not treat everyone with a succulent roast of Lamb.
METHOD Chimichurri Sauce
In a canning jar, combine garlic, parsley, cilantro, vinegar, olive oil, lime juice, rum, hot sauce, smoked paprika, black pepper, salt and ginger. Close the jar and shake until evenly combined. Set aside half of the sauce for basting.
Preheat the grill to medium-high heat. Rub leg of lamb with the Sweet Spice Rub, pressing the spices into the meat so that it adheres; set aside.
Place plank on grill and close lid for 1–2 minutes until the plank starts to crackle and smoke. Place the leg of lamb on the plank and close the lid. Roast the leg for 15 minutes to sear in the juices.
Reduce heat to medium and continue to roast lamb, basting every 10 minutes with the reserved Chimichurry Sauce, until leg of lamb is cooked to medium. Approx. 70–90 minutes, or until a meat thermometer registers 150°F
Remove lamb from the grill. Allow the meat to rest for 10 minutes. Carve and serve with the remaining Chimichurri Sauce for dipping.