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Leg of Lamb with Maple Chipotle Marinade Print Email


one 3-pound boned and Butterflied Leg of Lamb
2 cloves garlic, minced
1/4 cup olive oil
1 tablespoon Dijon mustard
1 teaspoon chili powder
1 teaspoon chipotle powder
2 tablespoons red-wine vinegar
1 tablespoon tomato paste
3 tablespoons maple syrup
2 tablespoons fresh oregano, chopped, or rosemary (or a combination)
Freshly ground pepper to taste
Coarse sea salt to taste
1 cup fresh mint leaves to garnish

Directions
Trim the excess fat from the lamb. Combine the remaining ingredients except the salt and the mint leaves. Coat the lamb thoroughly with the marinade and leave it for an hour or so at room temperature, or refrigerate overnight.

Bring the lamb to room temperature. Preheat coals or broiler. Season the lamb to taste with salt and cook until done, preferably medium rare, with a charred crust. 20 to 30 minutes per pound. While it is cooking, spread a carpet of mint leaves on a warm serving platter. Slice the lamb and arrange slices on top. Servings: 4 to 6
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