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1 4 ½ to 5 pound boneless leg of lamb, butterflied, fat and sinew trimmed.
(to save time have butcher prepare leg of lamb per above)
½ large onion, cut into 2 inch pieces
6 garlic cloves, peeled
2 T paprika
1 T kosher salt
2 T chopped fresh cilantro
2 t fresh ground pepper
2 t ground cumin
2 t ground coriander
2 t Tabasco sauce
½ t ground allspice
½ C Olive oil
1/3 C fresh lemon juice
Combine the nine marinade ingredients in a food processor. Using on and off pulses, process until a coarse paste forms. Add oil and lemon juice and process until well blended.
Place lamb in a large Ziplock bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
Prepare grill (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to 125-130degrees F (with instant read thermometer) for 15 minutes per side for medium rare. Transfer lamb to cutting board. Cover with foil and let stand 10 minutes. Cut lamb into 1/3 inch thick slices. Arrange on platter and serve.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927