Moroccan Butterflied Leg Of Lamb

1. 1

   Make the paste: In a medium saute pan over medium heat, toast the coriander seeds, peppercorns and cloves. Shake the pan occasionally, until the spices begin to smoke, about 2-3 minutes. Transfer to a mortar or spice grinder and grind. Transfer to a small bowl and mix in the garlic, orange zest, salt and olive oil.

2. 2

   Spread the leg of lamb flat. Trim the excess fat and sinew from the inside and the outside. With the fat side facing down, use a sharp knife to make several horizontal slits at a 45 degree angle into the thickest parts of the lamb, until the meat is of even thickness. With a meat mallet, pound the lamb to an even thinness of about 1 1/2 inches.

3. 3

   Spread the spice paste evenly over both sides of the lamb. Wrap in plastic wrap and refrigerate for at least 1 hour, or as long as 8 hours.

4. 4

   Grill the lamb, fat side down first, directly over medium heat, turning once. The lamb will take 15-25 minutes to reach medium rare.

5. 5

   Remove the lamb from the grill and let it rest for 5 minutes before slicing. Carve the meat on a slight diagonal across the grain. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.