Tejano Style Butterflied Leg of New Zealand Lamb

Preparation time: Up to 2 days for marinade
Cooking Time: 30 minutes
Serves: 8 or more.

Ingredients:

• 3 to 4 1/2 pounds (1.36 kg) Leg of New Zealand Lamb, Boned, Butterflied and trimmed of most external fat
• Marinade
• 2 tablespoons Minced Garlic
• 2 teaspoons Ground Cumin
• 1 teaspoon Cumin Seeds
• 2 teaspoons Dried Oregano, preferably Mexican
• 2 tablespoons Sesame Seeds
• 1 tablespoon Pure Vanilla Extract
• 1/2 cup Fresh Lemon Juice
• 2 tablespoons Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1/2 cup Olive Oil, Extra Virgin

Method:
Mix all marinade ingredients, except the oil, in a bowl. Briskly stir in the olive oil. Put the lamb leg into a shallow bowl or baking dish and pour the marinade over it. Cover with plastic wrap, refrigerate and marinate for up to 2 days, turning occasionally. Let lamb come to room temperature for about 1 hour before grilling. Remove the lamb from the dish, shaking off any excess marinade. With the grill covered, cook the leg of lamb over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130 °F (50° - 54° C) for rare to medium-rare. Set the lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.

Adapted from 'The Complete Meat Cookbook', Bruce Aidells and Denis Kelly, 1998