Spice-Rubbed Butterflied Leg of Lamb

Ingredients

• •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

Steps

1. 1Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
2. 2Place 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.
3. 3Prepare 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.