A&M's Testing Notes:
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Expand4 pounds boneless butterflied leg of lamb Ask a question about this ingredient
2 cups red wine Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1 tablespoon black peppercorns Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
6 cloves Ask a question about this ingredient
1 tablespoon cumin, ground Ask a question about this ingredient
1 tablespoon coriander, ground Ask a question about this ingredient
2 pieces cardamom Ask a question about this ingredient
2 tablespoons ginger, minced Ask a question about this ingredient
2 tablespoons garlic, crushed Ask a question about this ingredient
1 sprig mint leaves Ask a question about this ingredient
1 piece orange or lemon peel Ask a question about this ingredient
1 cup low-sodium soy sauce Ask a question about this ingredient
Boil the wine with the sugar, peppercorns, cinnamon, cloves, cumin, coriander, and cardamom.
Ask a question about this stepSimmer the marinade for 10 minutes, then add ginger, garlic, mint, orange peel, and soy sauce.
Ask a question about this stepRemove marinade from heat and cool to room temperature. (This can be done up to a day in advance, however, then refrigerate the marinade and strain the mint and solid spices out after 24 hours.)
Ask a question about this stepTrim as much fat as possible from the leg of lamb (or ask your butcher).
Ask a question about this stepPlace lamb in a large zipper bag or airtight container, add marinade, and refrigerate for up to 24 hours.
Ask a question about this stepRemove lamb from marinade and dry with paper towels. Sprinkle salt and pepper on both sides.
Ask a question about this stepGrill over medium heat, about 10-15 minutes per side, or until the internal temperature at the thickest part measures 125 F for medium rare.
Ask a question about this stepRemove lamb from grill. Rest for 10 minutes. Slice and serve with any collected juices.
Ask a question about this stepAwesome recipe . . . Except I get my lamb from a local farmer and have to de-bone and butterfly myself. It gets pretty gruesome but what is left of the poor lamb is good.
I bet the marinade would work with a whole leg. You could roast using your favorite method.
I'm making this for Easter Brunch! Wish me (and my grillmaster husband) luck!
Looks fantastic! I'm thinking about doing a leg of lamb for Easter Brunch (to be served with other goodies like quiche, biscquits, asparagus, etc). Would this be good for brunch, or is it more of a dinner/bbq type marinade? Thanks!
The spices are pretty forward, so just be sure it won't clash with or overpower the rest of the dishes.
I made this yesterday and it was loved by all. Thanks the delicious recipe!
Oh, yummy! - love the spice combo.
Butterflied lamb is nifty smart, and the spice galore is scrumptiously yummy.
This is a wonderful recipe. Cinnamon stick really does the wonder. Thanks for the recipe.
This was amazing. Strong flavors in the marinade but they left such beautiful echoes.
Sounds great. What sides would you serve with this to complete the meal? Thanks!
Thanks. I made a brown-rice pilaf with clove, a cherry-tomato + parsley salad, and Mark Bittman's chick-pea-and-spinach-and-chorizo dish (google it at the New York Times, it's delicious). Couscous was my plan B.
We can't wait until our BBQ arrives so we can try this out! Great recipe
Wow, and yum. Will definitly be trying this - a great spring or summer lamb!!!
That sounds delicious. I'm looking forward to trying it.
Nozlee is the Assistant Editor of Food52.
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Making the marinade -- first peppercorns.
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Then sugar and red wine.
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A cinnamon stick is dropped in.
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Coriander, cumin and cardamom.
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You simmer it for a few minutes.
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While it simmered, Merrill chopped ginger. Doesn't that leftover piece of ginger look like the Michelin Man, except he lost his pants.
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Once the marinade has simmered, you add the ginger along with some garlic, orange peel, mint and soy sauce.
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After marinating the lamb, you pat it dry.
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And season it -- enthusiastically!
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Turning a butterflied leg of lamb is a two-man job. Then again, we make everything a two-man job.
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Like transporting the meat from baking sheet to ....
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cutting board. Safe landing!
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I made this for a group this past Easter Sunday. It was a HUGE hit. The marinade was really easy to prep. I only ended up marinating for 3-4 hours (poor planning) but the flavor and the color of the meat was still rich. I'm sure an overnight marinade would only make it all the more flavorful.