One fall afternoon, my sons and I decided to tailgate out at Randall's Island. This is a unique tailgating experience. Randall's is one of two islands off Manhattan (Ward's Island is the other) devoted to ball fields of all kinds. I cooked this lamb at one of the grills the city provides there, and we ate on an adjacent picnic table overlooking the East River. We then wandered around the more than two dozen fields, watching intensely played games of soccer, baseball, cricket, flag football, and the tail end of a rugby match. Only in New York.
Recipe information
Yield
Makes 6 servings
Ingredients
Mango Relish
Marinade
Preparation
For the mango relish:
Step 1
Place a medium sauté pan over medium heat, add the oil and the onion, bell pepper, scallion, ginger, garlic, and jalapeño and cook until the vegetables begin to soften, about 4 minutes.
Step 2
Add the chopped mango, lime juice, and salt and stir until combined. Transfer to a bowl and let cool. Transfer to sealable container and refrigerate until you are ready to pack, up to 24 hours.
For the marinade:
Step 3
Place the oil, onion, scallion, garlic, jalapeño, allspice, lime juice, and rum in the bowl of a blender and purée until just smooth.
Step 4
Coat both sides of the lamb with the marinade, place it in a sealed container, and refrigerate for at least 4 hours and up to 24 hours.
At the tailgate
Step 5
Prepare coals for a medium-hot fire. When the coals are ready, grill the lamb for 22 minutes, turning once.
Step 6
With a sharp knife, cut away the thinner middle section of the leg and transfer it to a platter. Leave the thicker end pieces to cook 5 to 7 minutes longer, turning once.
Step 7
Let the lamb rest for 5 minutes before cutting it on the diagonal into thin slices. If some sections are still too rare, lay the slices on the grill for a few seconds on each side.
Step 8
Serve with the mango relish.
