Grilled Leg Of Lamb With Ancho Chile Marinade Recipe

Name: Grilled Leg Of Lamb With Ancho Chile Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 1/4 cup extra-virgin olive oil; 8 garlic cloves, peeled; 4 tablespoons fresh oregano leaves, divided; 3 tablespoons ancho chile powder*; 2 tablespoons fresh lemon juice; 2 green onions, divided; 1 tablespoon (packed) dark brown sugar; 2 1/2 teaspoons coarse kosher salt; 2 1/2 teaspoons freshly ground black pepper; 1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)

Servings: persons

1/2 cup dry white wine
1/4 cup extra-virgin olive oil
8 garlic cloves, peeled
4 tablespoons fresh oregano leaves, divided
3 tablespoons ancho chile powder*
2 tablespoons fresh lemon juice
2 green onions, divided
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons coarse kosher salt
2 1/2 teaspoons freshly ground black pepper
1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)

1
Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
2
Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130u00b0F). Transfer lamb to carving board. Let lamb rest 15 minutes.
3
Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
4
Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 cup dry white wine, 1/4 cup extra-virgin olive oil, 8 garlic cloves, peeled, 4 tablespoons fresh oregano leaves, divided, and more.

Yes, Grilled Leg Of Lamb With Ancho Chile Marinade 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.

Grilled Leg Of Lamb With Ancho Chile Marinade

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