Grilled Lamb

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Grilled LambRecipe

Photo: Christopher Testani; Styling: Thom Driver 

If you grill over coals, choose natural hardwood charcoal, as Andrew Zimmern does, to infuse meat with smoky flavor. Serve this dish with some of his outstanding homemade flatbread

Serves 18 (serving size: 3.5 oz. meat and about 1/4 tsp. seasoning)


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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


Active: 2 Hours
Total: 10 Hours, 40 Minutes

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.

Created date

May 2016

Nutritional Information

Calories 244
Fat 14.4 g
Satfat 5.7 g
Monofat 6.4 g
Polyfat 1.1 g
Protein 25 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 86 mg
Iron 3 mg
Sodium 219 mg
Calcium 27 mg
Sugars 1 g
Est. Added Sugars 0 g