-
1
Trim the lamb to an even thickness of 2-2 1/2 inches and pat dry.
-
2
For paste, combine the rest of the ingredients in a small bowl and mix.
-
3
Coat the entire surface of the lamb with the paste.
-
4
At this point, the lamb may be placed in a zip bag or on a baking sheet and covered.
-
5
Place in refrigerator and allow to marinate from 1 to 24 hours.
-
6
Position a broiler pan 4 to 5 inches away from the heating element and preheat the broiler and broiler pan or prepare a medium hot grill fire.
-
7
Place the lamb, fat side down, on the broiler pan grill rack.
-
8
Cook, turning once, until well seared but still juicy and pink on the inside, about 12 minutes on each side. (Cook a few minutes more on each side for medium.).
-
9
Remove lamb from the oven or grill and let stand for 6-8 minutes, loosly covered with aluminum foil.
-
10
Cut lamb into 1/2 inch slices.
