Moroccan Grilled Lamb

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Before it hits the grill, a butterflied leg of lamb is transformed by soaking it in a robust marinade of lemon juice, olive oil, garlic, paprika and ground coriander, cumin and cinnamon.

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Total Time:
2 hrs 20 mins
  • 1/4 c. lemon juice
  • 1/4 c. olive oil
  • 1 tbsp. chopped garlic
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 boned, butterflied leg of lamb (about 2 lb)

Directions

    1. Step 1Shake marinade ingredients in gallon-size ziptop bag to blend. Add lamb; turn to coat. Refrigerate, turning occasionally, at least 2 hours.
    2. Step 2Heat outdoor grill or stovetop grill pan.
    3. Step 3Place meat on grill. Grill 10 minutes on each side or until an instant-read thermometer inserted in thickest part registers 140°F for medium-rare.
    4. Step 4Transfer to cutting board; let rest 10 minutes (internal temperature will rise about 5 degrees). Slice meat.

Moroccan-Grilled-Lamb

Anastassios Mentis

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