Grilled Butterflied Leg of Lamb with Ancho-Huckleberry Sauce

1. 1

   In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 20 minutes.

2. 2

   Drain the chiles, reserving 1/2 cup of the soaking liquid.

3. 3

   In a blender, puree the chiles with the reserved soaking liquid until smooth.

4. 4

   Strain the puree through a fine sieve.

5. 5

   In a medium saucepan, heat the olive oil.

6. 6

   Add the onion, garlic and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is softened, about 4 minutes.

7. 7

   Add the cumin, cinnamon, cloves, allspice and oregano and cook, stirring, until fragrant, about 1 minute.

8. 8

   Stir in the chile puree, sesame seeds, breadcrumbs, chocolate and sugar and bring to a boil.

9. 9

   Stir in the tomatoes, chicken stock, jam and vinegar and bring just to a simmer.

10. 10

    Season the sauce with salt and keep warm.

11. 11

    Light a grill or preheat a grill pan.

12. 12

    Brush the lamb with canola oil and season generously with salt and pepper.

13. 13

    Grill over high heat, turning once, until lightly charred, about 5 minutes.

14. 14

    Reduce the heat to moderate and grill until an instant-read thermometer inserted in the thickest part of the meat registers 135 for medium-rare or 140 for medium, about 20 minutes total.

15. 15

    Transfer the lamb to a carving board and let rest for 10 minutes.

16. 16

    Carve across the grain and serve with the warm ancho-huckleberry sauce.

* Per serving · 4 servings · Values may vary.