Preparation Time : Up to 2 days for marinade
Cooking Time : 30 mins
Serves : 8 or more
Ingredients :
  • 3 to 4 1/2 pounds (1.36 kg) Lamb Leg , Boned, Butterflied and trimmed of most external fat
  • Marinade
  • 2 tablespoons Minced Garlic
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Cumin Seeds
  • 2 teaspoons Dried Oregano, preferably Mexican
  • 2 tablespoons Sesame Seeds
  • 1 tablespoon Pure Vanilla Extract
  • 1/2 cup Fresh Lemon Juice
  • 2 tablespoons Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 cup Olive Oil, Extra Virgin
Directons :

Mix all marinade ingredients, except the oil, in a bowl. Briskly stir in the olive oil. Put the lamb leg into a shallow bowl or baking dish and pour the marinade over it. Cover with plastic wrap, refrigerate and marinate for up to 2 days, turning occasionally. Let lamb come to room temperature for about 1 hour before grilling. Remove the lamb from the dish, shaking off any excess marinade. With the grill covered, cook the leg of lamb over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130 °F (50° - 54° C) for rare to medium-rare. Set the lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

Adapted from 'The Complete Meat Cookbook', Bruce Aidells and Denis Kelly, 1998