Grilled Citrus-Scented Leg of Lamb

Lamb is sprinkled inside with grated citrus peels, spices, onion and cilantro, and marinated in orange and lemon juices and olive oil.

• Email Recipe
• Print Recipe
•        

Ingredients:

• Marinade:
• 1 5-6 pound butterflied boneless leg of lamb
• 2 Tablespoons freshly grated orange zest
• 1 Tablespoon freshly grated lemon zest
• 1 Tablespoon freshly grated lime zest
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup green onions, chopped
• 1/2 cup cilantro, chopped
• 1/2 cup olive oil
• 1 1/2 cups orange juice
• 1/4 cup fresh lime juice
• Glaze:
• 1/2 cup Worcestershire Sauce
• 1 1/2 cups orange juice
• 1/2 cup packed light brown sugar
• 1 teaspoon grated lemon zest
• 1 teaspoon grated lime zest
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons parsley

Method

Untie or remove the netting from the lamb. Unroll and wash the meat; dry thoroughly with paper towels. Place the meat on a work surface, fat side down. Sprinkle meat with the orange zest, lemon zest, lime zest, salt, pepper, cumin, onion powder, garlic powder, green onions, and cilantro. Re-roll the lamb and tie in several places with butcher's twine. In a deep bowl blend together the olive oil, orange juice and lime juice. Add the lamb, cover and refrigerate for 4 hours, turning occasionally. Prepare grill for indirect heat. Place a disposable pan on opposite end of heat source (under where the lamb will be) for drippings. Remove meat from marinade and place above the disposable pan. Cover grill and cook meat for 2 to 2 1/2 hours, turning the meat as necessary for even cooking. To make the glaze, combine the Worcestershire sauce, orange juice, brown sugar, lemon zest, lime zest, coriander, salt, pepper, crushed pepper flakes and parsley in a medium saucepan; bring to simmer over medium heat and cook, uncovered, to reduce by one third and thicken. Brush over meat during the last hour of cooking.

Notes: Internal temperature of meat should be at 140 degrees when finished grilling, and will rise during standing. Let meat rest, covered with foil for 15 minutes before cutting, in order to redistribute juices.

Number of servings: 6-8

Submitted By: cherylptw373316
View all recipes by this user