Grilled Mediterranean Lamb

Adapted rom The Washington Post

2 tablespoons paprika, preferably Spanish
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground clove
1 teaspoon chipotle-flavored hot pepper sauce, such as Tabasco brand
1 tablespoon Worcestershire sauce
2 cloves garlic
Zest and juice of 1 lemon (3 to 4 tablespoons juice)
One 8-pound leg of lamb, boned, butterflied and trimmed of all visible fat (yields about 4 pounds) OR 2 (6-to-8 chop) racks of lamb, Frenched

In a small food processor, blend all ingredients except the lamb until smooth. Use the tip of a sharp knife to score the lamb on both sides with light hatch marks about 1/2 -inch apart.

Spread the mixture on both sides of the meat and rub it in. Place the lamb in a large serving dish and cover it with plastic wrap. Let it sit at room temperature for at least 1 hour, but no more than 2 hours.

(If you are using rack of lamb, cut them between each bone to make lamb lollypops, and spread the mixture on all sides of the chop.)

If using a gas grill, preheat to high, depending on your grill. If using a charcoal grill, distribute the hot charcoal or wood briquettes evenly under the cooking area for direct heat.

When ready to grill, blot the meat on both sides with paper towels. Coat the meat generously on both sides with nonstick spray oil. Grill the leg of lamb for 8 to 10 minutes on each side for medium-rare (an instant-read thermometer inserted into the thickest part should register 125 degrees). (If it's the rack of lamb, its about 4 minutes per side.)

When the meat is done, place it in a large baking dish, cover it loosely with aluminum foil and let it rest for 10 minutes. To serve, slice the meat thinly against the grain and pour any accumulated cooking juices over it.

13:29:00 on 04/14/06 by liz - Category: Recipes


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