South of the Border Grilled Lamb |
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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 8 |
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A spicy marinade for lamb. You can serve this sliced with a bean and corn salad on the side, or even wrap the slices in a tortilla with the usual taco or fajita accompaniments. You can sub pureed can chipotles in adobo for the chipotle hot sauce. Bufalo makes a good thick spicy chipotle hot sauce that i usually use in this recipe. Prep time includes marinating time. I do not give a specific grilling time, as this varies so much from grill to grill, and of course how well you like your lamb done. Ingredients:
4 lbs boneless leg of lamb |
1 (6 ounce) can pineapple juice |
2 tablespoons lime juice |
2 tablespoons worcestershire sauce |
1 teaspoon liquid smoke |
2 1/2 tablespoons chipotle hot sauce |
1 teaspoon cumin |
1/2 teaspoon oregano |
2 teaspoons mild chili powder (such as ancho) |
4 -5 garlic cloves, pressed |
1 teaspoon salt |
Directions:
1. Whisk all ingredients except for lamb in a small bowl.
2. Pour marinade over lamb and let marinate at least overnight in the fridge. Longer is fine, the flavor just soaks into the lamb more.
3. Drain lamb and cook on the grill to your desired degree of doneness, basting occasionally with the marinade.
4. Allow to sit, covered loosely with foil, about 10 minutes before slicing.
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