This vibrant lamb dish features an incredibly vibrant North African-inspired marinade, also known as chermoula. Though simple to whip up, the combination of fresh herbs and bold spices in the marinade help to bring out the richness of the lamb and really make this grilled dish (which became a fast staff favorite in the test kitchen) shine. When purchasing the lamb leg, ask your butcher to go ahead and cut it into your desired portions. And If you have trouble finding lamb, feel free to swap it for beef or pork in this recipe—you’re still going to have a delicious dinner, no doubt. Serve this meaty entree with roasted potatoes and/or grilled veggies.
1/4 cup extra-virgin olive oil
1/4 cup canola oil
3 tablespoons fresh lemon juice (from 2 lemons)
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons honey
1 tablespoon fine sea salt
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon crushed red pepper
2 pounds leg of lamb, trimmed and cut into 6- to 8-oz. pieces
Kosher salt (optional)
Black pepper (optional)
How to Make It
Combine all Marinade ingredients in a 1-gallon ziplock plastic freezer bag. Set aside 1/4 cup of the marinade. Add lamb to marinade in bag. Gently massage bag until lamb is well coated in marinade. Seal bag, squeezing out excess air. Lay bag flat on a small rimmed baking sheet, and place in refrigerator. Chill 3 hours, turning bag once or twice.
Remove from refrigerator, and let stand 40 minutes.
Preheat grill to medium-high (400°F to 450°F). Remove lamb from marinade; reserve marinade. Season chicken with salt and pepper to taste, if desired. Grill lamb, uncovered, on lightly oiled grill grates until a meat thermometer inserted in thickest portion registers 135°F, about 8 minutes per side, basting occasionally with reserved marinade from bag.
Let lamb stand 10 minutes. Slice and serve with reserved 1/4 cup marinade.
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