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

Andrew Zimmern, Minneapolis, MN
Recipe by Cooking Light July 2016

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Christopher Testani; Styling: Thom Driver

Recipe Summary

active:
2 hrs
total:
10 hrs 40 mins
Yield:
Serves 18 (serving size: 3.5 oz. meat and about 1/4 tsp. seasoning)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

  • 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.

Nutrition Facts

244 calories; fat 14.4g; saturated fat 5.7g; mono fat 6.4g; poly fat 1.1g; protein 25g; carbohydrates 2g; fiberg; cholesterol 86mg; iron 3mg; sodium 219mg; calcium 27mg; sugars 1g; added sugarg.