South of the Border Grilled Lamb
- Ready In:
- 24hrs 10mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 4 lbs boneless leg of lamb
- 1 (6 ounce) can pineapple juice
- 2 tablespoons lime juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 1⁄2 tablespoons chipotle hot sauce
- 1 teaspoon cumin
- 1⁄2 teaspoon oregano
- 2 teaspoons mild chili powder (such as ancho)
- 4 -5 garlic cloves, pressed
- 1 teaspoon salt
directions
- Whisk all ingredients except for lamb in a small bowl.
- Pour marinade over lamb and let marinate at least overnight in the fridge. Longer is fine, the flavor just soaks into the lamb more.
- Drain lamb and cook on the grill to your desired degree of doneness, basting occasionally with the marinade.
- Allow to sit, covered loosely with foil, about 10 minutes before slicing.
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RECIPE SUBMITTED BY
graffeetee
Sandy, Utah
I am a retired proofreader and graphic designer. Lifelong love of cooking (and eating, too, of course!). It's wonderful for stress relief. Nurtures the soul as well as the body. I'd call my style "international comfort food."