Trim fat from lamb. In large shallow glass dish, combine onions, garlic, orange juice, soy sauce, oil, allspice, vinegar, thyme, salt, pepper, hot pepper sauce and cinnamon; add lamb and turn to coat. Cover and marinate in refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
Let stand at room temperature for 30 minutes.
Fruit Salsa:
Meanwhile, drain pineapple, reserving 1 tablespoon juice.
Transfer pineapple and reserved juice to glass bowl along with cantaloupe; stir in onions, red pepper, lime rind and juice, hot pepper sauce and salt.
Cover and let stand for 1 hour.
Reserving marinade, place lamb on greased grill over medium-high heat; close lid and cook, turning 4 times and basting with marinade once per side, for 20 to 30 minutes or until 150 F for medium-rare.
Transfer to cutting board and tent with foil; let stand 10 minutes before carving. Serve with fruit salsa.
Yield: 8 to 10 serving
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