Marinated Grilled Lamb With Lime And Cumin
fall, grilled, indian, main course, spring
summer
2 medium onions
6 medium cloves garlic
1/2 cup olive oil
3 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 1/2 tablespoons dried oregano
2 1/2 teaspoons salt
3 medium limes
3 medium jalapeńo chiles
7 1/2 pounds leg of lamb- boned and butterflied
PREPARATION: Peel and cube the onions and put them into the workbowl of a food processor fitted with the metal blade. Peel the garlic and add it to the processor along with the olive oil, chili powder, cumin, oregano, and 2 1/2 teaspoons salt. Squeeze in 1/4 cup lime juice. Stem the jalapeńos, add them to the processor, and process to a smooth paste. Put the lamb and the paste in a large, non-reactive bowl or baking dish and turn the meat once or twice to coat it completely. Cover and refrigerate, turning occasionally, for 24 hours.
COOKING: Remove the meat from the refrigerator and bring it to room temperature. Heat the grill and adjust the rack to about 6 inches from the coals. Or, adjust oven rack to high position and heat the oven to 400°F. Grill or roast the lamb, turning occasionally and basting frequently with the paste, until the internal temperature of the lamb at the thickest point registers 130°F, 45-50 minutes.
SERVING: Transfer lamb to a cutting board, cover loosely with foil and let rest 10 minutes. Thinly slice the lamb across the grain.
Serves: 8 to 10
Prep Time: More than a day
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NOTES : A spicy, tart lamb grill with West Indian accents.
This dish was inspired by a recipe from Madhur Jaffrey's "An Introduction to Indian Cooking". The leg is boned and butterflied to produce a flat piece of meat that is easy to carve. The finished leg furnishes meat ranging from medium rare to well done, and the crusty, spicy exterior is a wonderful foil for the juicy meat. The leg can be served fajitas-style: sliced thin across the grain and folded, along with salsa and guacamole, into warmed flour tortillas or served with potatoes and vegetables. Nutr. Assoc. : 0 0 0 0 0 0 0 0 26360 3895
Contributor: Cook's Magazine September 1988
Yield: 10 servings
Preparation Time: 24:00