Moroccan Butterflied Leg Of Lamb

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 teaspoons whole coriander seeds
• 2 teaspoons whole black peppercorns
• 1/2 teaspoon whole cloves
• 3 tablespoons garlic, minced
• 2 large oranges, grated zest only
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• 3 -4 lbs leg of lamb, boneless and butterflied

Recipe

• 1 make the paste: in a medium sauté 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 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 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 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 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.