Grilled Leg of Lamb with Ancho Chile Marinade

Ingredients

• 4 tablespoons fresh oregano leaves
• 8 cloves garlic
• ¼ cup extra-virgin olive oil
• ½ cup dry white wine
• 1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)
• 2 ½ teaspoons freshly ground black pepper
• 2 ½ teaspoons coarse kosher salt
• + 4 more ingredients
• • 1 tablespoon (packed) dark brown sugar
  • 2 green onions, divided
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons ancho chile powder*

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-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refr...

View full recipe at Epicurious