Grilled Leg of Lamb with Ancho Chile Marinade
Grilled Leg of Lamb with Ancho Chile Marinade is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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-inch 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 (130°F).
Transfer lamb to carving board.
Let lamb rest 15 minutes.
Meanwhile, finely chop remaining green onion and 1 tablespoon 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.