Grilled Leg of Lamb with Ancho Chile Marinade

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


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

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


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