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Source: The Working Family's Cookbook

Grilled Leg of Lamb with Cumin and Lemon
This is a tasty way to serve lamb, and the leftovers are just as delicious.
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Serves: 8 to 10
Prep Time: 10 minutes
Cook Time: 35 to 45 minutes
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1 medium-size onion
6 medium-size cloves garlic
1/2 cup olive oil
1/4 cup lemon juice
1 1/2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1/4 cup chopped fresh coriander
8 pound leg of lamb, boned and butterflied




Combine all of the ingredients except the lamb in a food processor and process to a paste. Spread the paste over the lamb in a large non-aluminum container and let the meat marinate while the broiler heats, or overnight.

Heat the broiler or light the charcoal grill. Broil or grill the lamb, covered, for 10 to 12 minutes on each side until the thickest parts of the leg are medium rare. (Cooking time will depend on how completely the leg has been butterflied. If the large muscles are intact, the leg may take somewhat longer to cook. And if you do not cover the grill, the cooking time will certainly be longer.)

Let the lamb rest 10 minutes before cutting into thin slices.





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