Brinkmann Grilled Tequila & Chipotle Rubbed Butterflied Leg Of Lamb

Monday, May 17, 2010 @ 08:05 AM

1-2 days ahead.Can be marinated at home & grilled at the track.This will definately be a great on the tailgating menu.

2 tbsp vegetable oil

1 medium sized onion,coarsely chopped

7 cloves of garlic,chopped

1 cup jarred green tomatilla salsa

1\4 cup tequila

2 chipotle chiles in adobo sauce,finely chopped

1 tsp chili powder

1 tsp sugar

1 tsp kosher salt

1\2 tsp cinnamon

1 leg of lamb boned & butterflied(6-7 lbs) approx 2-2 1\2″ thick

Heat a cast iron skillet over medium heat.Add oil & get it hot.

Add onion & cook stirring often until it softens.Add the garlic & cook another minute or so.Add the rest of the ingredients except the lamb.Stir.

Increase heat to medium high.Cook for about 4 minutes,stirring often,to burn off the alcohol & to thicken the sauce.

Transfer the mix to a food processor or blender,or use an immersion blender.

Pulse until smooth,then let it cool.

Place lamb on a clean surface & spread the mixture completely over the lamb.

Now cover & refrigerate for 1-2 days.Allow lamb to come to room temperature before cooking.

Grill on your Brinkmann Grill over medium high heat,turning once for medium rare about 25 mins.Meat thermometer should read 140 degrees in the thickest part.

Remove the lamb & let it rest for 10 mins. Slice & serve.

If the center piece is much thinner than the ends,trim the center off & place ends back on for another 5 mins. or so.

I’ve done this rub with little lamb chops,but decided I like the little lamb chops better by themselves with just some garlic pepper,and medium rare. I also tried lamb shanks.Too tough with this cooking application. They should be marinated then cooked in a bbq smoker,slow cooker or BBQ PIT.Great flavor with the shanks though.Enjoy!

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