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Bon Appétit

Spice-Rubbed Butterflied Leg of Lamb

4.8

(95)

Image may contain Food Pork and Steak
Spice-Rubbed Butterflied Leg of LambMark Thomas

This dish features the exotic flavors of North Africa. A butcher can bone, butterfly, and trim the lamb. Start preparing this one day ahead.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram leaves
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice
1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

TagsLeg of LambLambMeatMainDinnerGluten FreeDairy FreeNut FreeKetoGrillingFood ProcessorBon Appétit
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