Trim all fat and silverskin from the lamb and set in a flat
casserole dish
Stir together the orange juice, orange rind, A-1
Sauce, onion, garlic powder, red pepper flakes, cinnamon and
cloves
Pour over the lamb, turning to coat well
Cover and
refrigerate for 24 hours.
Remove lamb from marinade and rotate in the Flat Standard
Basket for 20 to 30 minutes or cooked to an internal temperature
of 135 degrees for medium rare
