Grilled Moroccan Spice-Crusted Lamb with Spicy Chili Sauce

Grilled Moroccan Spice-Crusted Lamb with Spicy Chili Sauce
Photo by Maren Caruso

Ingredients

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

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

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