Grilled Lamb
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.
How to Make It
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.
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.
INCREDIBLE!