Grilled Moroccan Spice-Crusted Lamb with Spicy Chili Sauce

Ingredients

• 2 large jalapeño peppers (preferably red), cored, seeded, and finely diced (about ¼ cup)
• 1 Tbs. light brown sugar
• 5 lbs. boneless leg of lamb, trimmed
• ¼ cup chopped fresh cilantro
• 1 large yellow onion, cut into ¼-inch dice (about 2 cups)
• Kosher salt
• 2 large cloves garlic, finely chopped (about 1 Tbs.)
• + 11 more ingredients
• • 2 tsp. ground coriander
  • ¼ cup olive oil
  • 1 tsp. ground cumin
  • ½ tsp. crushed red pepper flakes
  • 2 Tbs. tomato paste
  • 2 Tbs. white vinegar, more to taste
  • Kosher salt
  • ½ tsp. ground cinnamon
  • 1 Tbs. ground cumin
  • 1 Tbs/ dried oregano
  • ½ tsp. hot pimentón (smoked paprika) or chipotle powder

In a small bowl, mix 4 tsp. salt with the sugar and spices. Sprinkle all over the lamb, transfer to a large non-reactive dish, and cover; refrigerate for at least 4 hours and up to 2 days.

View full recipe at Fine Cooking