Grilled Leg of Lamb, Mexican-Style Recipe

Name: Grilled Leg of Lamb, Mexican-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-pound well-trimmed boneless leg of lamb; 2 tablespoons fresh lime juice; 1 teaspoon pure New Mexico chile powder; 1 teaspoon dried oregano, rubbed; Sea salt; Freshly ground pepper; 1/4 cup extra-virgin olive oil, plus more for brushing; 1 tablespoon finely chopped sage; 1 tablespoon finely chopped rosemary; 6 plum tomatoes, halved; 2 poblano chilesquartered lengthwise, stemmed and seeded; 1 large red onion, cut into 8 wedges through the core; 12 scallions; Bacon Fat Tortillas and Tomatillo Salsa, for serving

Servings: persons

One 3-pound well-trimmed boneless leg of lamb
2 tablespoons fresh lime juice
1 teaspoon pure New Mexico chile powder
1 teaspoon dried oregano, rubbed
Sea salt
Freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
6 plum tomatoes, halved
2 poblano chilesquartered lengthwise, stemmed and seeded
1 large red onion, cut into 8 wedges through the core
12 scallions
Bacon Fat Tortillas and Tomatillo Salsa, for serving

1
Spread the lamb on a work surface and lightly pound the thickest part of the meat to a 2-inch thickness.
2
Put the lamb in a large resealable plastic bag.
3
Add the lime juice, chile powder, oregano, 1 teaspoon of salt, 1/2 teaspoon of pepper and 2 tablespoons of the olive oil and turn to coat.
4
Refrigerate for at least 8 hours or overnight.
5
Remove the lamb from the marinade and blot it dry with paper towels.
6
Bring the lamb to room temperature.
7
Light a grill and oil the grates.
8
Brush the lamb with olive oil and season with salt and pepper.
9
Grill over moderate heat until lightly charred on the underside, about 10 minutes.
10
Turn the lamb over and scatter the sage and rosemary on top.
11
Grill the lamb, turning once more, until an instant-read thermometer inserted into the thickest part of the meat registers 135 for medium-rare or 140 for medium, 20 to 25 minutes longer.
12
Transfer the lamb to a work surface and let rest for 15 minutes.
13
Meanwhile, in a large bowl, toss the tomatoes, poblanos, onion wedges and scallions with the remaining 2 tablespoons of olive oil and season with salt and pepper.
14
Grill over moderately high heat, turning occasionally, until lightly charred and just tender, 4 to 7 minutes.
15
Transfer the vegetables to a serving platter.
16
Thinly slice the lamb across the grain and transfer it to the platter.
17
Serve with the Bacon Fat Tortillas and Tomatillo Salsa.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One 3-pound well-trimmed boneless leg of lamb, 2 tablespoons fresh lime juice, 1 teaspoon pure New Mexico chile powder, 1 teaspoon dried oregano, rubbed, and more.

Yes, Grilled Leg of Lamb, Mexican-Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Leg of Lamb, Mexican-Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions