Jerked Leg of Lamb

Ingredients

1. 2 1/2 tablespoons whole allspice berries
2. One 2-inch piece of cinnamon stick
3. 2 teaspoons black peppercorns
4. 2 whole cloves
5. 1/3 cup soy sauce
6. 1 small onion, chopped
7. 4 garlic cloves, chopped
8. 2 large scallions, chopped
9. 2 tablespoons vegetable oil
10. 2 tablespoons dark rum
11. 1 tablespoon thyme leaves
12. 1 teaspoon salt
13. 1 teaspoon freshly grated nutmeg
14. 6 1/2 pounds boneless leg of lamb—trimmed, cut into 3 equal pieces and butterflied for even thickness

1. In a medium skillet, combine the allspice, cinnamon, peppercorns and cloves and cook over moderate heat until lightly toasted, about 1 minute. Transfer the spices to a plate and let cool, then grind them to a powder in a spice grinder.
2. In a food processor, combine the soy sauce, onion, garlic, scallions, oil, rum, thyme, salt, nutmeg and ground spices and process to a paste. In a large shallow dish, coat the lamb with the marinade. Cover and refrigerate overnight. 
3. Light a grill or preheat a broiler. Grill the lamb over a moderately high flame or broil for about 10 minutes per side for medium rare, rotating and turning the meat for even cooking. Transfer the lamb to a cutting board and let stand, loosely covered with foil, for 10 minutes. Carve the lamb across the grain and serve hot.