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Tequila Lime Butterflied Leg of Lamb




Source of Recipe


Cooking Pleasures - April/May 2006






Recipe Introduction


If you're feeding a group of people who like their meat cooked to different degrees of doneness, butterflied leg of lamb is an ideal choice. Because of its varied thickness, the meat provides both thicker areas that are more rare and thinner areas that come out well-cooked.





List of Ingredients



• 1/2 cup chopped cilantro
  
• 1/2 cup lime juice
  
• 1/4 cup tequila
  
• 1/4 cup soy sauce
  
• 1/4 cup olive oil
  
• 3 T minced garlic
  
• 3 T grated lime pel
  
• 2 T ground cumin
  
• 2 T chili powder
  
• 2 tsp salt
  
• 1 (4 lb) butterflied leg of lamb
  






Instructions



1. In medium bowl, stir together all ingredients except lamb. Place lamb in large resealalbe plastic bag; pour in marinade. Seal bag; turn to coat meat. Refrigerate up to 24 hours, turning occasionally.
   
2. When ready to grill, set up grill as follows. FOR CHARCOAL GRILLS: Heat 40 to 60 coals in center of grill to medium heat. Divide coasl, placing half on each side of grill, leaving center open. Place drip open between piles of coals. Place grates on grill 4 to 6 inches from coals. FOR GAS GRILLS: Light two outside sections, leaving middle section unlit. Or light one side and leave other side unlit. Place drip pan under grates on unlit side. Heat on high until hot. Reduce heat to medium.
   
3. Remove lamb from marinade; shake off excess. Discard marinade. (If desired, cut meat in half for easier handling.) Place lamb on grill over direct heat; cover grill. Grill 8 to 12 minutes or until browned on all sides, turning once.
   
4. Move lamb to unheated part of grill; cover grill. Grill 12 to 18 minutes or until internal temperature reaches 130 to 135 for medium-rare or until of desired doneness. Place on cutting board; cover loosely with foil. Let stand 10 minutes; thinly slice.
   






Final Comments


8 servings