Most recipes for grilled leg lamb call for deboning the leg beforehand. I find that you lose a lot of flavor this way and it is much better to grill the leg as is, removing the meat afterwards.
Prep Time: 12 hours,
Cook Time: 2 hours,
Ingredients:
- 3 tablespoons ground cumin
- 3 tablespoons chile powder
- 2 tablespoons smoked paprika
- 2 tablespoons ground black pepper
- 1 tablespoon coriander
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 2 tablespoons sea salt
- 1 6- to 8-pound leg of lamb, bone-in
- 2 11-ounce cans of mandarin oranges, drained
- 1 bunch fresh basil (about 1/4 cup leaves), rinsed and dried with paper towel
- 1/4 cup red onion, finely diced
- 1/4 teaspoon sea salt
Preparation:
Trim the leg of lamb of all but a 1/4-inch surface fat.Combine the spices (the first 8 ingredients) in a small bowl. Rub the lamb all over with the spice mixture. Lay the lamb on a cookie sheet and cover with plastic wrap. Refrigerate overnight.
Heat grill and lightly oil. Turn the flames down to low or if using charcoal place the lamb on an outside edge. Close the lid with vents open. Cook, turning occasionally until the lamb is cooked to the temperature you like, about 1 1/2 to 2 hours for medium-rare (an internal thermometer will read 126 degrees). Remove the lamb from the grill, cover loosely with foil, and let rest for about 10 minutes before carving.
To make the orange & basil salsa
Roughly chop the oranges. Cut the basil leaves into thin strips about 1/4-inch wide. Toss the oranges with the basil, chopped onion, and sea salt. Set aside.
To Serve
Carve the lamb by first slicing 2 or 3 pieces off the fat end before the bone. Next, hold the lamb by the thin end (shank) upright at an angle. Cut the meat in long, horizontal strips until you reach the bone. Turn the leg and continue cutting until you have removed all the meat.
Place a serving of lamb on each plate and top with orange & basil salsa.
