Grilled Leg of Lamb with Ancho Chile Marinade

Ingredients

• 3 tablespoons ancho chili powder 
• 2.5 teaspoons pepper black freshly ground
• 2.5 teaspoons kosher salt 
• 1 tablespoon t brown sugar dark packed ()
• 0.5 cup wine dry white
• 8  garlic clove peeled
• 2  spring onion divided
• 4.5 pound leg of lamb boneless trimmed ()
• 2 tablespoons juice of lemon fresh
• 0.3 cup olive oil extra virgin extra-virgin
• 4 tablespoons oregano fresh divided

Equipment

• bowl
• blender

Directions

1. Combine wine, oil, garlic, 3 tablespoonsoregano, ancho chile powder, lemon juice,1 green onion, sugar, salt, and pepperin blender. Blend mixture until smooth.
2. Transfer marinade to 13 x 9 x 2-inch glassbaking dish.
3. Add lamb and turn to coatevenly. Cover dish tightly with plastic wrapand refrigerate overnight.
4. Prepare barbecue (medium heat). Grilllamb with some of marinade still clingingto surface until lamb is cooked to desireddoneness, 15 to 16 minutes per side formedium-rare (130°F).
5. Transfer lamb tocarving board.
6. Let lamb rest 15 minutes.
7. Meanwhile, finely chop remaininggreen onion and 1 tablespoon oreganoleaves; combine in small bowl.
8. Thinly slice lamb across grain. Arrangelamb slices on platter.
9. Pour over anyaccumulated juices.
10. Sprinkle with onion-oreganomixture and serve.
11. * Available in the spice section of manysupermarkets and at Latin markets.