spice-rubbed-butterflied-leg-of-lamb-105306.json

{
    "directions": [
        "Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.",
        "Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.",
        "Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125\u00b0F to 130\u00b0F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve."
    ],
    "ingredients": [
        "1/2 large onion, cut into 2-inch pieces",
        "6 garlic cloves, peeled",
        "2 tablespoons fresh mint leaves",
        "2 tablespoons paprika",
        "1 tablespoon salt",
        "1 tablespoon fresh marjoram leaves",
        "2 teaspoons ground black pepper",
        "2 teaspoons ground cumin",
        "2 teaspoons ground coriander",
        "2 teaspoons hot pepper sauce",
        "1 teaspoon turmeric",
        "1/2 teaspoon ground ginger",
        "1/4 teaspoon ground cinnamon",
        "1/2 cup olive oil",
        "1/3 cup fresh lemon juice",
        "1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Herb",
        "Lamb",
        "Marinate",
        "Low Carb",
        "Summer",
        "Grill/Barbecue"
    ],
    "title": "Spice-Rubbed Butterflied Leg of Lamb",
    "url": "http://www.epicurious.com/recipes/food/views/spice-rubbed-butterflied-leg-of-lamb-105306"
}