This smoky grilled meat will be a delicious addition to your barbecue repertoire. For a casual party, serve the lamb with grilled pita bread, grilled eggplant, and tzatziki so that guests can make their own Greek-inspired sandwiches. Timing note: The lamb needs to marinate overnight.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
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-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
Step 2
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.
Step 3
Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
Step 4
Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
Step 5
* Available in the spice section of many supermarkets and at Latin markets.
Recipe notes
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