Spiced Leg of Lamb on the Grill

By janicecraig

Ingredients

• 4 pounds boneless butterflied leg of lamb
• 2 cups red wine
• 1 tablespoon sugar
• 1 tablespoon black peppercorns
• 1 cinnamon stick
• 6 cloves
• 1 tablespoon cumin, ground
• 1 tablespoon coriander, ground
• 2 pieces cardamom
• 2 tablespoons ginger, minced
• 2 tablespoons garlic, crushed
• 1 sprig mint leaves
• 1 piece orange or lemon peel
• 1 cup low-sodium soy sauce
• salt and pepper

Preparation

Step 1

Serves 4-6

Boil the wine with the sugar, peppercorns, cinnamon, cloves, cumin, coriander, and cardamom.

Simmer the marinade for 10 minutes, then add ginger, garlic, mint, orange peel, and soy sauce.

Remove marinade from heat and cool to room temperature. (This can be done up to a day in advance, however, then refrigerate the marinade and strain the mint and solid spices out after 24 hours.)

Place lamb in a large zipper bag or airtight container, add marinade, and refrigerate for up to 24 hours.

Grill over medium heat, about 10-15 minutes per side, or until the internal temperature at the thickest part measures 125 F for medium rare.

Remove lamb from grill. Rest for 10 minutes. Slice and serve with any collected juices.