Calypso Lamb


  • 1 leg of lamb, boned and butterflied, or 1 lamb roast
  • 1 cup chicken broth
  • 1/3 cup rum
  • 1/4 cup fresh lime juice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon each salt and pepper
  • 2 cloves garlic, minced
  • 1 (15 ounce) can juice-packed sliced peaches


  1. Rinse lamb and place in a re-sealable plastic bag.
  2. Add remaining ingredients except peaches to bag and seal.
  3. Marinate in the refrigerator for several hours or overnight.
  4. Remove meat from marinade and place on a grill over medium heat; cook for about 15 to 20 minutes per side or until cooked to desired doneness.
  5. Place marinade in a small saucepan and cook until reduced by half.
  6. Slice meat and place on a platter with peaches; drizzle with reduced marinade.

Yield: 8 servings