Subj : Top 10 Leg O Lamb - 03
To   : All
From : Dave Drum
Date : Fri Aug 16 2024 21:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Leg Of Lamb w/Ancho Chile Marinade
 Categories: Lamb/mutton, Wine, Citrus, Chilies
      Yield: 8 Servings
 
    1/2 c  Dry white wine
    1/4 c  Extra-virgin olive oil
      8 cl Garlic; peeled
      4 tb Fresh oregano leaves;
           - divided
      3 tb Ancho chile powder *
      2 tb Fresh lemon juice
      2    Green onions; divided
      1 tb (packed) dark brown sugar
  2 1/2 ts (ea) coarse salt & fresh
           - pepper
  4 1/2 lb Boneless leg of lamb; opened
           - flat like a book, trimmed
 
  Combine wine, oil, garlic, 3 tablespoons oregano, ancho
  chile powder, lemon juice, 1 green onion, sugar, salt, and
  pepper in blender. Blend mixture until smooth. Transfer
  marinade to 13" x 9" x 2" glass baking dish. Add lamb and
  turn to coat evenly. Cover dish tightly with plastic wrap
  and refrigerate overnight.
  
  Prepare barbecue (medium heat). Grill lamb with some of
  marinade still clinging to surface until lamb is cooked to
  desired doneness, 15 to 16 minutes per side for medium
  rare. Transfer lamb to carving board. Let lamb rest 15
  minutes.
  
  Meanwhile, finely chop remaining green onion and 1 tb
  oregano leaves; combine in small bowl.
  
  Thinly slice lamb across grain. Arrange lamb slices on
  platter. Pour over any accumulated juices. Sprinkle with
  onion-oregano mixture and serve.
  
  * Available in the spice section of many supermarkets and
  at Latin markets.
  
  by Jeanne Kelley
  
  Bon Appétit | June 2010
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 09 June 2010
  
  Uncle Dirty Dave's Archives
 
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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