Leg of Lamb with Jalapeno-Pastrami Marinade
Recipe provided by Wayne Harley Brachman
- Servings: 6 to 8 portions
- Nutritional Info per Serving (1 of 8 servings): Calories 978, Total Fat 72 g, Saturated Fat 27 g, Carbohydrates 5 g, Fiber 2 g, Sugar 1 g, Protein 74 g, Cholesterol 270 mg, Sodium 764 mg
- Total Time: 3 hours 5 minutes
- Preparation: 5 minutes
- Cooking: 3 hours
Ingredients:
- 8 large garlic cloves
- 1/2 cup olive oil
- 3 tablespoons coriander seeds
- 3 tablespoons cumin seeds
- 1 can pickled jalapenos (La Morena preferred)
- 1 leg of lamb
Cooking Instructions:
- Saut the garlic cloves in olive oil until just softened. Roughly crush the coriander and cumin seeds in a coffee grinder. Chop the jalapeos, including all the juices from the can, and mix everything with the sauted garlic and oil for a bold, spicy marinade.
- Debone the leg of lamb, trim excess fat and silver skin, then separate into main muscle sections for even cooking.
- Coat the lamb pieces in the vibrant jalapeo-garlic-spice marinade. Let them soak for at least 2 hoursor overnight in the fridgefor maximum flavor infusion that will transform your grill.
- Drain the meat and fire up the grill. Cook to your preferred doneness, savoring the smoky, fiery crust that hides tender, juicy perfection inside.
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