Grilled Lamb On The Barbie

Grilling season is still going strong and if you haven't tried grilled leg of lamb, then this recipe is a must! Start the dish the night before you want to serve as you need the overnight marinade to really get those Moroccan-like flavors deep into the flesh of the lamb. Serve with your favorite flatbread, grilled veggies and sauce (we really like a mint sauce or cucumber yogurt sauce) and you'll be eating well all weekend long!

INGREDIENTS

• 1 (5-lb.) boneless leg of lamb, trimmed

• 1/4 cup fresh lemon juice

• 3 tablespoons dried oregano

• 2 tablespoons plus 2 tsp. ground cumin, divided

• 1 tablespoon coarse sea salt, divided

• 2 cups fresh orange juice

• 3 garlic cloves

• 1/4 cup olive oil

• 2 yellow onions, chopped

• 1 teaspoon crushed red pepper

INSTRUCTIONS

1. Place lamb in a 2-gallon zip-top plastic bag. Add juice, oregano, 2 tablespoons cumin, and 2 teaspoons salt; rub over lamb. Refrigerate lamb overnight.

2. Puree orange juice, garlic, olive oil, and onions in a blender. Place in a bowl; cover and chill overnight.

3. Combine remaining 2 teaspoons cumin, remaining 1 teaspoon salt, and pepper in a small dish.

4. Preheat grill to medium. Remove lamb from refrigerator; let stand 30 minutes.

5. Place lamb on grill rack coated with cooking spray; cover. Grill lamb over medium direct heat for 1 1/2 hours or until a thermometer registers 135° (medium), turning and basting frequently with onion mixture. Remove lamb; let rest 15 minutes. (Internal temperature of lamb will rise to about 145°, or medium-well.)

6. Thinly slice lamb; sprinkle with cumin mixture.

Recipe courtesy of Cooking Light