Spice-Rubbed Butterflied Leg of Lamb |
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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 8 |
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This is Bruce Aidell's recipe. This recipe is so incredible that even those that don't like lamb will LOVE it. My kids fight over it. The marinade takes a bit of time to make but it is sooooo worth it. I have seen a few that are similar, but not quite the same. Enjoy. Ingredients:
1/2 large onion, cut into 2-inch pieces |
6 garlic cloves, peeled |
2 tablespoons fresh mint leaves |
2 tablespoons paprika |
1 tablespoon salt |
1 tablespoon fresh marjoram |
2 teaspoons ground black pepper |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
2 teaspoons hot pepper sauce |
1 teaspoon turmeric |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1/2 cup olive oil |
1/3 cup fresh lemon juice |
1 (4 1/2-5 lb) boneless leg of lamb, butterflied, fat and sinew trimmed |
Directions:
1. Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
2. Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
3. Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.
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