Grilled Lamb

• 1 (5-lb.) boneless leg of lamb, trimmed
• 1/4 cup fresh lemon juice
• 3 tablespoons dried oregano
• 2 tablespoons plus 2 tsp. ground cumin, divided
• 1 tablespoon coarse sea salt, divided
• 2 cups fresh orange juice
• 3 garlic cloves
• 1/4 cup olive oil
• 2 yellow onions, chopped
• 1 teaspoon crushed red pepper
• Cooking spray

1. Place lamb in a 2-gallon zip-top plastic bag. Add juice, oregano, 2 tablespoons cumin, and 2 teaspoons salt; rub over lamb. Refrigerate lamb overnight.
2. Puree orange juice, garlic, olive oil, and onions in a blender. Place in a bowl; cover and chill overnight.
3. Combine remaining 2 teaspoons cumin, remaining 1 teaspoon salt, and pepper in a small dish.
4. Preheat grill to medium. Remove lamb from refrigerator; let stand 30 minutes.
5. Place lamb on grill rack coated with cooking spray; cover. Grill lamb over medium direct heat for 1 1/2 hours or until a thermometer registers 135u0b0 (medium), turning and basting frequently with onion mixture. Remove lamb; let rest 15 minutes. (Internal temperature of lamb will rise to about 145u0b0, or medium-well.) Thinly slice lamb; sprinkle with cumin mixture.

lamb, lemon juice, oregano, ground cumin, salt, orange juice, garlic, olive oil, yellow onions, red pepper, cooking spray

Taken from www.myrecipes.com/recipe/grilled-lamb-0 (may not work)