Spicy Orange Grilled Leg of Lamb Recipe

"A few years ago, I got this from a friends blog - who actually got it from a fellow chef out in New Mexico - talk about making the rounds. His friend in New Mexico was trying to come up with a new way to use leg of lamb at his restaurant. His restaurant was really based on grilled foods; so, the idea was to infuse some of the spicy Southwest flavors using lamb. We often get in a rut ... of using lemon, rosemary, mint, red wine, mustard, yogurt, etc; which are most traditional. This is totally different; but, totally delicious. Last time I made this - I asked my butcher (right at the grocery store) to butterfly the leg of lamb - they, are happy to do it, you just have to ask. You could always do it yourself too. However, plan ahead; the lamb does need to marinate overnight to really take advantage of all the flavors. Then, off to the grill. A simple garnish of fresh oregano and scallions to finish it off. One note - please make sure to use fresh oregano and fresh orange juice; and, pick up some ancho chile powder. These are really important to the flavor of this dish. Ancho chile powder is available at most local grocery stores (ethnic aisle); but, also at any Mexican Market. It does has a much different flavor than your "basic/standard" chili powder. Prep time does NOT include time to marinate."

Step by Step Method

Step 1

Marinade ... Add all the ingredients to a blender and puree until smooth. Then add the marinade to a 13x9" non-reactive (glass) pan, along with the lamb. It is not advised to use a metal pan when marinating for an extended period when using citrus. You can also use a large baggie (ziploc bag), or bowl, if that is all you have. Make sure to coat the lamb on both sides with the marinade. Cover with plastic wrap and refrigerate over night. You want a good 24 hours to marinate the lamb.

Step 2

Lamb ... One very important note - PLEASE remove the lamb from the refrigerator to take the chill off. You do NOT want to cook with ICE COLD proteins. The lamb should be almost room temperature before grilling.

Step 3

Grill ... Gas/propane or charcoal, both work equally as well. Personally, I use my propane more often, simply out of convenience; however ... I like to add some wood chips to my small wood/smoker box to the grill which will give it a bit of smoky flavor. That is NOT necessary, but a nice touch.

Step 4

Anyways, bring your grill to medium heat. Whether it is gas or charcoal, I always like to have a HOT side, and a COOLER side. This allows you to get a nice sear, then transfer to a cooler part to continue cooking without burning.

Step 5

Shake off most of the marinate, season lightly with salt and pepper; and, add to the hot side of the grill. Grill on the first side until you get a nice char/sear; flip and cook on the second side until you get a nice char/sear once again. Then transfer to the cooler part of the grill to continue cooking. Total cooking time should be 15-20 minutes per side (depending on the thickness of the lamb). You want the lamb, approximately 128-130 degrees for medium rare when you take it off the grill. It is isn't a real thick cut, so it won't continue to cook too much, just shy of 130 is usually when I pull mine. Transfer to a cutting board and cover with foil to let it rest before slicing. Make sure to let it rest at least 10 minutes before slicing.

Step 6

Garnish ... Add the scallions, parsley or cilantro, and oregano to a small bowl and mix. This will be sprinkled over the warm lamb slices.

Step 7

Serve ... Once the lamb has rested, slice the lamb, and garnish with the scallions and fresh herbs. Squeeze one of the orange wedges over the top; and serve the others on the side. ENJOY! Roasted potatoes and fresh grilled vegetables are a great side with this dish.