Leg of Lamb with Jalapeno-Pastrami Marinade Recipe

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:

1. 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.
2. Debone the leg of lamb, trim excess fat and silver skin, then separate into main muscle sections for even cooking.
3. 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.
4. 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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