Barbecued Middle Eastern Lamb Recipe

Ingredients for Barbecued Middle Eastern Lamb

• Leg Of Lamb
• Flat Leaf Parsley
• Mint Leaves
• Coriander
• Fresh Thyme
• Garlic
• Ginger
• Red Chile
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• Ground Cinnamon
• Paprika
• Lemon, Juice And Zest Of
• Extra Virgin Olive Oil
• Salt & Freshly Ground Black Pepper

How to Make Barbecued Middle Eastern Lamb

1. In a large bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, 2 tablespoons pomegranate molasses, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Using a small sharp knife, pierce the lamb all over to allow for better marinade penetration.
3. Place the lamb in a large, resealable container or bag.
4. Pour the marinade over the lamb, ensuring it's fully coated. Massage the marinade into the meat.
5. Seal the container or bag tightly and refrigerate for at least 12 hours, or up to 48 hours for maximum flavor.
6. Preheat your barbecue to medium-high heat (approximately 350-400°F).
7. Place the lamb on the grill rack, basting generously with the remaining marinade.
8. If using a grill with a lid, close it; otherwise, loosely cover the lamb with foil. Cook for 1 1/2 hours, basting and turning the lamb every 30 minutes to ensure even cooking and prevent burning. Use a meat thermometer to check for doneness; internal temperature should reach 145°F for medium-rare.
9. Remove the lamb from the grill and let it rest, loosely tented with foil, for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.