Vibrant Southwest Flavors
Bring bold flavors to your table with this Southwestern Leg of Lamb recipe! Marinated in a zesty blend of spices, herbs, and citrus, this leg of lamb is infused with the vibrant tastes of the Southwest, making it a standout centerpiece for any gathering. Slow-roasted to tender perfection, the meat becomes succulent and flavorful, while a crispy crust forms on the outside, adding a delightful texture.
Whether served with warm tortillas, fresh salsas, or a side of roasted vegetables, this dish promises a memorable meal that celebrates the rich culinary traditions of the region. Perfect for holidays, celebrations, or special family dinners, this Southwestern leg of lamb will leave your guests raving!
Ingredients
- 1 leg of lamb (6 to 7 lb) boned, fat trimmed, and butterflied
- 2 tbsp vegetable oil
- 1 small white onion chopped
- 7 garlic cloves chopped
- 8 tomatillos, husked, rinsed, hulled and cut into quarters
- 1/4 cup dark tequila
- 2 cans (approx. 14 oz) of chipotle chili in adobo sauce, chopped
- 1 tsp salt
- 1 tsp coarse ground black pepper
- 1 tbsp sugar
Preparation
- Heat oil in a large skillet and cook chopped onion until it is transparent.
- Add garlic and continue cooking until garlic turns light brown.
- Add tomatillos, tequila, chilies, salt, and sugar.
- Cook over medium high heat to reduce the liquid and cook tomatillos.
- Let cool, pour into blender and blend into smooth paste.
- Cut lamb to an even thickness of 2 to 2-1/2 inches, sprinkle with salt and ground black pepper.
- Rub half the paste into the lamb. Marinate the lamb up to 1 day in the refrigerator.
- Bring the lamb to room temperature before grilling.
- Mix tomato paste and the brown sugar well and set aside.
Cooking
- When ready to grill, set grids at the medium setting. Preheat grill to high.
- Cook lamb to desired degree of doneness (160°F for medium and 170°F for well done) as measured with meat thermometer.
- Remove the lamb from grill, slice and serve with salad, vegetables, and dry red wine.
