Grilled Lamb

Name: Grilled Lamb
Ingredients: 1 (5-lb.) boneless leg of lamb, trimmed; 1/4 cup fresh lemon juice; 3 tablespoons dried oregano; 2 tablespoons plus 2 tsp. ground cumin, divided; 1 tablespoon coarse sea salt, divided; 2 cups fresh orange juice; 3 garlic cloves; 1/4 cup olive oil; 2 yellow onions, chopped; 1 teaspoon crushed red pepper; Cooking spray

11 ingredients

5 steps

Ingredients

1 (5-lb.) boneless leg of lamb, trimmed
1/4 cup fresh lemon juice
3 tablespoons dried oregano
2 tablespoons plus 2 tsp. ground cumin, divided
1 tablespoon coarse sea salt, divided
2 cups fresh orange juice
3 garlic cloves
1/4 cup olive oil
2 yellow onions, chopped
1 teaspoon crushed red pepper
Cooking spray

Directions

1

Place lamb in a 2-gallon zip-top plastic bag. Add juice, oregano, 2 tablespoons cumin, and 2 teaspoons salt; rub over lamb. Refrigerate lamb overnight.
2

Puree orange juice, garlic, olive oil, and onions in a blender. Place in a bowl; cover and chill overnight.
3

Combine remaining 2 teaspoons cumin, remaining 1 teaspoon salt, and pepper in a small dish.
4

Preheat grill to medium. Remove lamb from refrigerator; let stand 30 minutes.
5

Place lamb on grill rack coated with cooking spray; cover. Grill lamb over medium direct heat for 1 1/2 hours or until a thermometer registers 135° (medium), turning and basting frequently with onion mixture. Remove lamb; let rest 15 minutes. (Internal temperature of lamb will rise to about 145°, or medium-well.) Thinly slice lamb; sprinkle with cumin mixture.