Grilled Butterflied Leg of Lamb with Ancho-Huckleberry Sauce

• 2 ounces ancho chiles, stemmed and seeded
• Boiling water
• 1 tablespoon extra-virgin olive oil
• 1/4 cup minced Spanish onion
• 2 garlic cloves, minced
• Salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground oregano
• 2 tablespoons toasted sesame seeds
• 2 tablespoons plain dry breadcrumbs
• 1/2 ounce unsweetened chocolate, finely chopped
• 1 tablespoon sugar
• 1/4 cup crushed tomatoes
• 1/4 cup chicken stock
• 1/3 cup huckleberry or currant jam
• 1 tablespoon aged balsamic vinegar
• One 2-pound butterflied leg of lamb
• Canola oil, for brushing
• Pepper

1. In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 20 minutes.
2. Drain the chiles, reserving 1/2 cup of the soaking liquid.
3. In a blender, puree the chiles with the reserved soaking liquid until smooth.
4. Strain the puree through a fine sieve.
5. In a medium saucepan, heat the olive oil.
6. Add the onion, garlic and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is softened, about 4 minutes.
7. Add the cumin, cinnamon, cloves, allspice and oregano and cook, stirring, until fragrant, about 1 minute.
8. Stir in the chile puree, sesame seeds, breadcrumbs, chocolate and sugar and bring to a boil.
9. Stir in the tomatoes, chicken stock, jam and vinegar and bring just to a simmer.
10. Season the sauce with salt and keep warm.
11. Light a grill or preheat a grill pan.
12. Brush the lamb with canola oil and season generously with salt and pepper.
13. Grill over high heat, turning once, until lightly charred, about 5 minutes.
14. Reduce the heat to moderate and grill until an instant-read thermometer inserted in the thickest part of the meat registers 135 for medium-rare or 140 for medium, about 20 minutes total.
15. Transfer the lamb to a carving board and let rest for 10 minutes.
16. Carve across the grain and serve with the warm ancho-huckleberry sauce.

ancho chiles, boiling water, extravirgin olive oil, spanish onion, garlic, salt, ground cumin, cinnamon, ground cloves, ground allspice, ground oregano, sesame seeds, breadcrumbs, chocolate, sugar, tomatoes, chicken stock, huckleberry, aged balsamic vinegar, lamb, canola oil, pepper

Taken from www.foodandwine.com/recipes/grilled-butterflied-leg-of-lamb-with-ancho-huckleberry-sauce (may not work)