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Spiced-Rubbed Butterflied Leg of Lamb




Source of Recipe


epicurious






Recipe Introduction


This dish features the exotic flavors of North Africa. A butcher can bone, butterfly, and trim the lamb. Start preparing this one day ahead.






List of 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 leaves
  
• 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- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed
  






Instructions



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.
   






Final Comments


Makes 6 to 8 servings