Ras El Hanout Marinated Lamb

Name: Ras El Hanout Marinated Lamb
Ingredients: 1/2 cup canola oil; 1/4 cup red wine vinegar; 1 teaspoon ground cardamom; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; Pinch of saffron; 8 cloves garlic, chopped; 1/2 red onion, roughly chopped; Kosher salt and freshly ground black pepper; 1 boneless leg of lamb, butterflied and trimmed of excess fat (4 to 5 pounds)

14 ingredients

1 steps

Ingredients

1/2 cup canola oil
1/4 cup red wine vinegar
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Pinch of saffron
8 cloves garlic, chopped
1/2 red onion, roughly chopped
Kosher salt and freshly ground black pepper
1 boneless leg of lamb, butterflied and trimmed of excess fat (4 to 5 pounds)

Directions

1

{"0":"For the ras el hanout marinade and lamb: Combine the canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onions, 1 teaspoon salt, 1\/2 teaspoon pepper and 1\/4 cup water in a blender and blend until smooth.","2":"Place the lamb in a dish large enough to hold the lamb and the marinade. Pour the marinade over and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.","4":"For the red pepper-walnut tahini sauce: Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth.","6":"Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature.","8":"Heat a charcoal grill for indirect heat.","10":"Remove the lamb from the marinade and pat dry. Sprinkle on both sides with salt and pepper. Grill until charred on both sides and cooked to medium (140 degrees F on an instant-read thermometer), about 30 minutes. Remove from the grill and let rest for 15 minutes.","12":"Slice into paper-thin slices across the grain. Place several slices of the meat in each pita and drizzle with the red pepper sauce."}