Grilled Moroccan Spice-Crusted Lamb with Spicy Chili Sauce

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