South of the Border Grilled Lamb

• 4 lbs boneless leg of lamb
• 1 (6 ounce) can pineapple juice
• 2 tablespoons lime juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon liquid smoke
• 2 12 tablespoons chipotle hot sauce
• 1 teaspoon cumin
• 12 teaspoon oregano
• 2 teaspoons mild chili powder (such as ancho)
• 4 -5 garlic cloves, pressed
• 1 teaspoon salt

1. Whisk all ingredients except for lamb in a small bowl.
2. Pour marinade over lamb and let marinate at least overnight in the fridge.
3. Longer is fine, the flavor just soaks into the lamb more.
4. Drain lamb and cook on the grill to your desired degree of doneness, basting occasionally with the marinade.
5. Allow to sit, covered loosely with foil, about 10 minutes before slicing.

lamb, pineapple juice, lime juice, worcestershire sauce, liquid smoke, hot sauce, cumin, oregano, chili powder, garlic, salt

Taken from www.food.com/recipe/south-of-the-border-grilled-lamb-239483 (may not work)