GRILLED BUTTERFLIED LEG OF LAMB WITH ANCHO CHILE MARINADE (for eight)
½ cup dry white wine
¼ cup extra-virgin olive oil
8 garlic cloves, peeled
4 tablespoons fresh oregano leaves, divided
3 tablespoons ancho chile powder
2 tablespoons fresh lime 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
one 4-1/2 pound boneless leg of lamb, opened flat like a book, trimmed of fat and sinew (3-1/2 pounds after trimming)
- Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lime juice, 1 green onion, sugar, salt and pepper in a blender. Blend mixture until smooth. Transfer marinade to a 13 x 9 x 2 inch glass baking dish, add lamb and turn to coat evenly. Cover dish tightly in plastic wrap and refrigerate overnight.
- Prepare barbecue (medium heat). Grill lamb with some of the marinade still clinging to the surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130*F). Transfer lamb to carving board and let rest 15 minutes.
- Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; Combine in small bowl.
- Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
NOTE: If it rains on your parade, broil the lamb under a pre-heated broiler about 4 inches from the flame for 12 to 14 minutes on each side for medium-rare meat. The lamb can also be roasted in the middle of a pre-heated 425* oven until the meat registers 130* on an instant-read thermometer, about 25 minutes.
from Bon Appetit Magazine, June, 2010