Grilled Lamb

Name: Grilled Lamb
Total time: 10 h 40 min
Yield: Serves 18 (serving size: 3.5 oz. meat and about 1/4 tsp. seasoning)
Ingredients: 1 (5-lb.) boneless leg of lamb, trimmed; ¼ 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; ¼ cup olive oil; 2 yellow onions, chopped; 1 teaspoon crushed red pepper; Cooking spray

2 Ratings
2 Reviews

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.

By Andrew Zimmern, Minneapolis, MN

Recipe by Cooking Light July 2016

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Credit: Christopher Testani; Styling: Thom Driver

Recipe Summary test

active:

2 hrs

total:

10 hrs 40 mins

Yield:

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

Nutrition Info

Directions

Step 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.

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Step 2
Puree orange juice, garlic, olive oil, and onions in a blender. Place in a bowl; cover and chill overnight.
Step 3
Combine remaining 2 teaspoons cumin, remaining 1 teaspoon salt, and pepper in a small dish.
Step 4
Preheat grill to medium. Remove lamb from refrigerator; let stand 30 minutes.
Step 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.

Nutrition Facts

Per Serving:

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

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daneanp

08/05/2018

This was also my first attempt at lamb. The recipe didn't specify whether or not to remove the lamb from the bag and flatten it on the grill or keep it trussed up. I kept it trussed up and regret that I didn't flatten it because it took a lot longer to grill - more like 2 1/2 to 3 hours. Very tasty though and so much left over to use in other recipes like gyros or shawarma.

Dorseyl

07/05/2016

I was so so impressed by how easy this recipe turned out to be. It was my first time cooking lamb and I was kind of nervous, lest I should ruin a not-so-cheap cut of meat but it grilled up beautifully and tasted even better. I will definitely use this recipe anytime I want to impress a crowd or even just impress myself

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Grilled Lamb

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Ingredients

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Grilled Lamb

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Grilled Lamb