Sooner than it hits the grill, a butterflied leg of lamb is transformed by soaking it in a strong marinade of lemon juice, olive oil, garlic, paprika and ground coriander, cumin and cinnamon.
Commercial – Continue Studying Below
- Total Time:
- 2 hrs 20 minutes
- 1/4 c. lemon juice
- 1/4 c. olive oil
- 1 tbsp. chopped garlic
- 1 1/2 tsp. ground coriander
- 1 1/2 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. ground dusky pepper
- 1 boned, butterflied leg of lamb (about 2 lb)
Instructions
-
- Step 1Shake marinade ingredients in gallon-size ziptop web to mix. Add lamb; turn to coat. Refrigerate, turning every so often, no much less than 2 hours.
- Step 2Heat outdoors grill or stovetop grill pan.
- Step 3Do meat on grill. Grill 10 minutes on either aspect or except an instant-read thermometer inserted in thickest portion registers 140°F for medium-uncommon.
- Step 4Transfer to cutting board; let leisure 10 minutes (inner temperature will upward push about 5 levels). Sever meat.
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