Spice-Rubbed Butterflied Leg of Lamb
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1 tablespoon salt
- 1/2 cup olive oil
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground black pepper
- 1 teaspoon turmeric
- 1/3 cup fresh lemon juice
- 2 tablespoons paprika
- 2 teaspoons hot pepper sauce
- 2 tablespoons fresh mint leaves
- 1 tablespoon fresh marjoram leaves
- 6 garlic cloves, peeled
- Carbohydrate 5 g(2%)
- Cholesterol 143 mg(48%)
- Fat 44 g(68%)
- Fiber 2 g(6%)
- Protein 40 g(79%)
- Saturated Fat 15 g(75%)
- Sodium 724 mg(30%)
- Calories 580
Preparation 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. 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. 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.
Preparation 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. 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. 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.
