Grilled Leg of Lamb with Ancho Chile Marinade

Grilled Leg of Lamb with Ancho Chile Marinade
Photo by Patricia Heal


  • 2 tablespoons fresh lemon juice
  • 2 ½ teaspoons freshly ground black pepper
  • 4 tablespoons fresh oregano leaves
  • 2 ½ teaspoons coarse kosher salt
  • 1 tablespoon (packed) dark brown sugar
  • ½ cup dry white wine
  • 8 cloves garlic
  • + 4 more ingredients
    • 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)
    • 3 tablespoons ancho chile powder*
    • 2 green onions, divided
    • ¼ cup extra-virgin olive oil

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


Best Wine Deals

See More Deals

Snooth Media Network