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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grilled Leg Of Lamb w/Ancho Chile Marinade   
    Categories: Lamb/mutton, Wine, Citrus, Chilies   
         Yield: 8 Servings   
       
       1/2 c  Dry white wine   
       1/4 c  Extra-virgin olive oil   
         8 cl Garlic; peeled   
         4 tb Fresh oregano leaves;   
              - divided   
         3 tb Ancho chile powder *   
         2 tb Fresh lemon juice   
         2    Green onions; divided   
         1 tb (packed) dark brown sugar   
     2 1/2 ts (ea) coarse salt & fresh   
              - pepper   
     4 1/2 lb Boneless leg of lamb; opened   
              - flat like a book, trimmed   
       
     Combine wine, oil, garlic, 3 tablespoons oregano, ancho   
     chile powder, lemon juice, 1 green onion, sugar, salt, and   
     pepper in blender. Blend mixture until smooth. Transfer   
     marinade to 13" x 9" x 2" glass baking dish. Add lamb and   
     turn to coat evenly. Cover dish tightly with plastic wrap   
     and refrigerate overnight.   
        
     Prepare barbecue (medium heat). Grill lamb with some of   
     marinade still clinging to surface until lamb is cooked to   
     desired doneness, 15 to 16 minutes per side for medium   
     rare. Transfer lamb to carving board. Let lamb rest 15   
     minutes.   
        
     Meanwhile, finely chop remaining green onion and 1 tb   
     oregano leaves; combine in small bowl.   
        
     Thinly slice lamb across grain. Arrange lamb slices on   
     platter. Pour over any accumulated juices. Sprinkle with   
     onion-oregano mixture and serve.   
        
     * Available in the spice section of many supermarkets and   
     at Latin markets.   
        
     by Jeanne Kelley   
        
     Bon Appétit | June 2010   
        
     Yield: Makes 8 servings   
        
     MM Format by Dave Drum - 09 June 2010   
        
     Uncle Dirty Dave's Archives   
       
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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