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Source: America's Favorite Food Associations

Butterflied Leg of Lamb Tejano Style
A marinated lamb dish that's cooked with charcoal.
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Serves: 8-10
Prep Time: 15 minutes
Cook Time: 60 + minutes
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3-4 1/2 pound leg boneless American lamb, trimmed of most excess fat
2 tablespoons garlic, minced
2 tablespoons. ground cumin
1 teaspoon cumin seeds
2 teaspoons dried oregano
2 tablespoons sesame seeds
1 tablespoons vanilla extract, pure
1/2 cup fresh lemon juice
2 tablespoons salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil




FLAVOR STEP: Mix all of the marinade ingredients except ther oil in a bowl. Briskly stir in the olive oil. Put the lamb, fat side down, in a shallow bowl or baking dish and pour the marinade over it. Cover with plastic wrap, refrigerate and marinate for up to 2 days. Turn the lamb occasionally.

Build a medium-hot charcoal fire in a covered kettle barbecue or light a covered gas grill. Remove the lamb from the marinade and shake off any excess. Grill it directly over the coals, with the barbecue covered, turning it frequently. It should take a total of 30 to 35 minutes to get the lamb medium-rare. To be sure, test the lamb in a thick area with an instant-read meat thermometer: it should read 125 to 130 degrees. This will give you medium-rare meat at the thickest parts and medium at the thinner areas. Let the meat rest for 10 to 15 minutes, loosely covered with foil, before slicing.






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