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Ingredients
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves, peeled
- 4 tablespoons fresh oregano leaves, divided
- 3 tablespoons ancho chile powder*
- 2 tablespoons fresh lemon juice
- 2 green onions, divided
- 1 tablespoon (packed) dark brown sugar
- 2 1/2 teaspoons coarse kosher salt
- 2 1/2 teaspoons freshly ground black pepper
- 1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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.
Meanwhile, finely chop remaining
green onion and 1 tablespoon 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.
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