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Moroccan Grilled Lamb

  • 160minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) lemon juice

  2. 1/4 cup(s) olive oil

  3. 1 tablespoon(s) chopped garlic

  4. 1 1/2 teaspoon(s) ground coriander

  5. 1 1/2 teaspoon(s) ground cumin

  6. 1 teaspoon(s) ground cinnamon

  7. 1 teaspoon(s) paprika

  8. 1 teaspoon(s) salt

  9. 1/4 teaspoon(s) ground black pepper

  10. 1 boned, butterflied leg of lamb (about 2 lb) , excess fat trimmed

Instructions Jump to Ingredients ↑

  1. Anastassios Mentis Shake marinade ingredients in gallon-size ziptop bag to blend. Add lamb; turn to coat. Refrigerate, turning occasionally, at least 2 hours.

  2. Heat outdoor grill or stovetop grill pan.

  3. Place meat on grill. Grill 10 minutes on each side or until an instant-read thermometer inserted in thickest part registers 140°F for medium-rare.

  4. Transfer to cutting board; let rest 10 minutes (internal temperature will rise about 5 degrees). Slice meat.

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