Moroccan Spiced Grilled Leg of Lamb

This has become a family favorite for lamb. I grew up with the standard rosemary and garlic, which don't get me wrong, it isnt bad. This recipe though promises to show your taste buds a good time. Just remember to cook this low and slow after the initial sear and give that lamb the time to properly rest before carving in! This pairs great with fresh red onion and a spicy mustard.

Ingredients

1 boneless leg of lamb

3 tbsp fresh parsley

1 tbsp salt

1 1/2 tbsp smoked paprika

2 tsp cardamom

4 tsp minced garlic

1 1/2 tsp cumin

1 tsp ground ginger

1 1/2 tsp turmeric

2/3 cup olive oil

1/3 cup lemon juice

1. Mix all dry ingredients in a small bowl

2. In a large freezer bag add lemon juice and olive oil then add spices

3. Place lamb in bag and fully coat with marinade.

4. Leave in fridge for minimum 4 hours to marinade

5. Remove from fridge for 30 minutes to bring up to room temperature

6. While lamb is warming preheat grill to 600°

7. Add lamb to grill and reserve marinade

8. Sear both sides then set burners to low. Cooking lamb fat side up.

9. Baste with marinade then discard remaining liquid.

10. Cook until lamb has reached 135° F in its thickest section.

11. Remove from heat, wrap and let it rest for 20-30 minutes before slicing.