This is a print preview of "Grilled Lamb With Tequila And Chipotle Rub" recipe.

Grilled Lamb With Tequila And Chipotle Rub Recipe
by Robyn Savoie

Grilled Lamb With Tequila And Chipotle Rub

This lamb offers a change of pace from the classic grilled steak. It is best to start this marinating at home and grill when you get to the a race track, tailgate party or picnic.

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 1 Section Leg Of Lamb; Center Portion (See Tip)
  • 2 Tbsp. Vegetable Oil
  • 1 Medium Onion, Chopped
  • 7 Whole Garlic Cloves, Chopped
  • 1 Cup Mild Salsa Verde (Green Salsa)
  • 1/4 Cup Tequila
  • 2 Each Chipotle Chilies In Adobo Sauce, Minced
  • 1 Tsp. Chili Powder
  • 1 Tsp. Granulated Sugar
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Ground Cinnamon

Directions

  1. Prepare Marinade: Place skillet, preferably cast iron, over medium heat. Add the oil and let it get hot.
  2. Add the onion and cook; stirring often until it softens, about 8 minutes. Add the garlic and cook 1 minute more. Add the salsa verde, tequila, chipotle chilies, chili powder, sugar, salt and cinnamon; stir together.
  3. Increase heat to medium-high and cook 4 minutes more, stirring often, to burn off the alcohol and thicken the sauce.
  4. Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth. Let cool.
  5. Prepare Lamb: Place the lamb on a clean work surface. Spread the tequila/chipotle mixture completely over the meat.
  6. Cover and refrigerate to marinate at least 2 hours or up to 48 hours. Allow the lamb to come to room temperature before cooking.
  7. Grill over medium-high heat, turning once for medium-rare, about 24 minutes (a meat thermometer inserted at the thickest pars should register 140°F).
  8. Remove from heat and let the lamb rest for 10 minutes under aluminum foil tent, then slice.
  9. Tip: The center portion of the butterflied leg is usually thinner than the two end sections. I like to trim that off when it is medium rare and let the thicker end sections cook about 5 minutes longer.