Grilled Morracan Leg of Lamb

Here’s to stepping outside the oven. Cheers!

I saw a leg of lamb at Costco and it was calling my name.  I had never made leg of lamb, but I recall from seeing it at restaurants that it is usually roasted.  I decided to get adventurous and grill it.  However, I had to do a little trick.  I sliced the leg of lamb into 2 inch thick pieces and grilled it.  It was impressively delicious.

2 pounds sliced leg of lamb

Rub Ingredients

2 tablespoon ground coriander seed

2 teaspoon smoked paprika

2 teaspoon ground cumin

2 tablespoon dry thyme

2 tablespoon ground dry lemon

2 teaspoon black pepper

1 teaspoon salt

Preheat the grill on high.  Mix the rub ingredients together and rub it on the lamb.  You want the grill to be very hot so that you can grill the lamb quickly.  I suggest grilling it medium rare to medium.  Because this cut is fatty the goal is to sear the fat without overcooking the lamb.  That will be accomplished by using high heat for a short period of time.  Grill on one side for 4 minutes and flip.  Flip them so they are grilled for 4 minutes on each side twice.  Keep an eye out for flare ups too.

A side dish suggestion that goes great with this dish is grilled zucchini.

6 zucchini cut in half the long way, as seen in the picture

Lightly salt and pepper and place on the grill skin side down first.  Grill for 4 minutes and flip.  Grill for another 4 minutes.

 

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