Grilled Leg of Lamb with Ancho Chile Marinade
A flavorful grilled leg of lamb marinated in a rich blend of ancho chile, white wine, and herbs. The meat is tenderized overnight in a zesty marinade featuring garlic, oregano, and lemon juice, then grilled to perfection and finished with a fresh herb garnish.
Ingredients
- •½ cup dry white wine
- •¼ cup extra-virgin olive oil
- •8 cloves garlic cloves
- •4 tablespoons fresh oregano leaves
- •3 tablespoons ancho chile powder
- •2 tablespoons fresh lemon juice
- •2 whole green onions
- •1 tablespoon dark brown sugar
- •2½ teaspoons coarse kosher salt
- •2½ teaspoons freshly ground black pepper
- •4½ pounds boneless leg of lamb
- •1 preparation opened flat like a book
- •3½ pounds trimmed weight
Cooking Instructions
- 1.
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-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
720 min
- 2.
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 (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
47 min
- 3.
Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
5 min
- 4.
Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
10 min
- 5.
* Available in the spice section of many supermarkets and at Latin markets.
