Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, cored, seeded, and finely chopped
• 1 scallion, green part only, finely chopped
• 1-inch piece of ginger, peeled and finely chopped
• 4 cloves garlic, finely chopped
• 1 jalapeño chile, stemmed, seeded, and finely chopped
• 2 mangoes, peeled, pitted, and chopped
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 scallion, green part only, finely chopped
• 6 cloves garlic, finely chopped
• 1 jalapeño chile, stemmed, seeded, and finely chopped
• 1 teaspoon ground allspice
• 2 tablespoons fresh lime juice
• 1/4 cup dark rum
• 1 boneless leg of lamb, 4 to 5 pounds, butterflied

Instructions

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.
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.
3. For the marinade: Place the oil, onion, scallion, garlic, jalapeño, allspice, lime juice, and rum in the bowl of a blender and purée until just smooth. 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.
4. Place the oil, onion, scallion, garlic, jalapeño, allspice, lime juice, and rum in the bowl of a blender and purée until just smooth.
5. 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.
6. At the tailgate Prepare coals for a medium-hot fire. When the coals are ready, grill the lamb for 22 minutes, turning once. 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. 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.
7. Prepare coals for a medium-hot fire. When the coals are ready, grill the lamb for 22 minutes, turning once.
8. 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.
9. 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.
10. Serve with the mango relish.