Parsons' Family Leg O Lamb

• 3-4lb leg of lamb

Marinade:

• 1 C Olive Oil
• 2/3 C Lemon Juice
• 1 medium onion
• 3 inch piece of fresh ginger
• 7 cloves of garlic
• 1TBS ground coriander
• 1tsp cumin
• 1tsp garam masala
• 1 tsp turmeric
• 1/4 tsp mace
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp clove
• 1/4 tsp black pepper
• 2 1/2 tsp salt
• 1 tsp ground cayenne

Instructions:

1. Puree ingredients in a blender
2. Place lamb into a gallon storage bag or glass bowl. If using boneless lamb, the netting should be left on to hold the de-boned pieces together. 
3. Pour marinade over lamb
4. Seal the bag 
5. Massage to coat the meat in the marinade
6. Refrigerate 24-48 hours

Cooking:

1. Preheat grill for two-zone cooking. If using charcoal, pile the hot coals on one side of the grill and leave the other side as the cool zone. If using gas, turn on half of the burners to medium-high and leave the others off.
2. Remove lamb from the marinade 
3. Place it on the cool zone of the grill. 
4. Close the lid. 
5. Cook until it reaches an internal temperature of 125 degrees F (approximately 30-45 minutes)
6. Flip the lamb halfway through cooking
7. When lamb reaches temperature, move it directly over the coals or high heat side of the grill. 
8. Sear the lamb until golden brown and crispy on all sides, about 5 minutes per side. 
9. Remove to a cutting board to rest for at least 10 minutes
10. Cut lamb into 1/2 inch slices and serve.