Spiced Leg of Lamb On the Grill


I had been looking for a lamb recipe and kept running into ones that used herbs and aromatics. I was looking for something with spices. Aggregating ideas from a number of sources, plus some taste memories of my own, I came up with this one. (The structure of the recipe relies on two recipes by Mark Bittman: a marinated steak and a grilled leg of lamb .) It's not far from marinating the lamb in a mulled wine. It takes a little work in advance, plus the patience (or planning) to wait for the marination, but it is simple, and tasty, too. The recipe is tolerant of variation. For wine I chose Zinfandel (Ridge 2007 Ponzo Vineyard), but any bold red like a fruity Syrah or Malbec would do. The choice of spices is only limited by your spice merchant and your palate. I chose spices that reminded me of India.

What you will need

4 pounds boneless butterflied leg of lamb

2 cups red wine

1 tablespoon sugar

1 tablespoon black peppercorns

1 cinnamon stick

6 cloves

1 tablespoon cumin, ground

1 tablespoon coriander, ground

2 pieces cardamom

2 tablespoons ginger, minced

2 tablespoons garlic, crushed

1 sprig mint leaves

1 piece orange or lemon peel

1 cup low-sodium soy sauce

salt and pepper


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