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

Rinse lamb and place in a re-sealable plastic bag. Add remaining ingredients except peaches to bag and seal. Marinate in the refrigerator for several hours or overnight.

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.

Place marinade in a small saucepan and cook until reduced by half.

Slice meat and place on a platter with peaches; drizzle with reduced marinade.

Makes 8 servings.