Grilled Leg of Lamb with Ancho Chile Marinade
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This recipe is just a win from start to finish. Have I mentioned I love lamb? Have I mentioned I love ancho chiles? Have I also mentioned that I love grilled meat, or that I like recipes that require Chris to cook said meat, or that I have an ENORMOUS amount of oregano growing in our herb garden that needs to be used up? No? Well, it's all true and this recipe meets all my needs for a special summer time meal, like, say, Father's Day.
Grilled Leg of Lamb with Ancho Chile Marinade
mild edits from Bon Appetit, June 2010
1 3.5 to 4.5 pound leg of lamb (butterflied)
1/2 cup dry white wine
1/4 cup extra virgin olive oil
8 garlic cloves, peeled and chopped into medium chunks
2 green onions, chopped roughly
3 tablespoons fresh oregano leaves
3 tablespoons ancho chile powder
2 tablespoons fresh lemon juice
1 tablespoon dark brown sugar (packed tightly)
2 1/2 teaspoons coarse salt
1 1/2 teaspoons ground black pepper
1 tablespoon fresh oregano leaves, finely chopped
1 green onion, finely chopped
- Combine wine, olive oil, garlic cloves, 2 green onions, 3 tbsps oregano, chile powder, lemon juice, sugar, salt, and pepper in blender.
- Blend ingredients until smooth.
- Trim fat and sinew from lamb. Transfer to 13 x 9 Pyrex baking dish.
- Pour marinade over and coat lamb. Cover tightly with cling wrap and marinate overnight in the fridge (or at least a few hours).
- Prepare grill and heat to medium. Grill lamb (with marinade clinging to surface) about 15 min per side max for medium-rare (130 F).
- Let lamb rest 15 minutes.
- Chop remaining tbsp. oregano and one green onion. Set aside in a small bowl for garnish.
- Carve lamb. Pour accumulated juices into a small bowl and zap in the microwave for at least 30 seconds. Serve sliced lamb with chopped onion/oregano and sauce on the side.
This recipe is just a win from start to finish. Have I mentioned I love lamb? Have I mentioned I love ancho chiles? Have I also mentioned that I love grilled meat, or that I like recipes that require Chris to cook said meat, or that I have an ENORMOUS amount of oregano growing in our herb garden that needs to be used up? No? Well, it's all true and this recipe meets all my needs for a special summer time meal, like, say, Father's Day.
Grilled Leg of Lamb with Ancho Chile Marinade
mild edits from Bon Appetit, June 2010
1 3.5 to 4.5 pound leg of lamb (butterflied)
1/2 cup dry white wine
1/4 cup extra virgin olive oil
8 garlic cloves, peeled and chopped into medium chunks
2 green onions, chopped roughly
3 tablespoons fresh oregano leaves
3 tablespoons ancho chile powder
2 tablespoons fresh lemon juice
1 tablespoon dark brown sugar (packed tightly)
2 1/2 teaspoons coarse salt
1 1/2 teaspoons ground black pepper
1 tablespoon fresh oregano leaves, finely chopped
1 green onion, finely chopped
- Combine wine, olive oil, garlic cloves, 2 green onions, 3 tbsps oregano, chile powder, lemon juice, sugar, salt, and pepper in blender.
- Blend ingredients until smooth.
- Trim fat and sinew from lamb. Transfer to 13 x 9 Pyrex baking dish.
- Pour marinade over and coat lamb. Cover tightly with cling wrap and marinate overnight in the fridge (or at least a few hours).
- Prepare grill and heat to medium. Grill lamb (with marinade clinging to surface) about 15 min per side max for medium-rare (130 F).
- Let lamb rest 15 minutes.
- Chop remaining tbsp. oregano and one green onion. Set aside in a small bowl for garnish.
- Carve lamb. Pour accumulated juices into a small bowl and zap in the microwave for at least 30 seconds. Serve sliced lamb with chopped onion/oregano and sauce on the side.
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