PopPop's Spice Rubbed Lamb

We celebrated Avia and PopPop's last night visiting with a lamb dinner on the front porch. DaddyO has been experimenting with different lamb recipes and found one he had to make for them.

Avia butchered (literally not figuratively) the lamb and EJ helped make the spice rub (she ended up with yellow feet from the tumeric but is a pro at pushing the pulse button on the processor). This recipe will hereafter be known as "PopPops Lamb" as he exclaimed during the meal that it was the best lamb he had ever tried. That is a big compliment coming from him!

We used the following recipe from Epicurious, and this Naan recipe was the perfect accompaniment.


1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram leaves
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice

1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed


Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.

Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

it also received applause from our youngest critic

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