MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Leg Of Lamb w/Ancho Chile Marinade
Categories: Lamb/mutton, Wine, Citrus, Chilies
Yield: 8 Servings

1/2 c Dry white wine
1/4 c Extra-virgin olive oil
8 cl Garlic; peeled
4 tb Fresh oregano leaves;
- divided
3 tb Ancho chile powder *
2 tb Fresh lemon juice
2 Green onions; divided
1 tb (packed) dark brown sugar
2 1/2 ts (ea) coarse salt & fresh
- pepper
4 1/2 lb Boneless leg of lamb; opened
- flat like a book, trimmed

Combine wine, oil, garlic, 3 tablespoons oregano, ancho
chile powder, lemon juice, 1 green onion, sugar, salt, and
pepper in blender. Blend mixture until smooth. Transfer
marinade to 13" x 9" x 2" glass baking dish. Add lamb and
turn to coat evenly. Cover dish tightly with plastic wrap
and refrigerate overnight.

Prepare barbecue (medium heat). Grill lamb with some of
marinade still clinging to surface until lamb is cooked to
desired doneness, 15 to 16 minutes per side for medium
rare. Transfer lamb to carving board. Let lamb rest 15
minutes.

Meanwhile, finely chop remaining green onion and 1 tb
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.

* Available in the spice section of many supermarkets and
at Latin markets.

by Jeanne Kelley

Bon Appétit | June 2010

Yield: Makes 8 servings

MM Format by Dave Drum - 09 June 2010

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)