Spice-Rubbed Butterflied Leg of Lamb

Ingredients

• 2 tablespoons mint leaves fresh
• 6  garlic cloves peeled
• 0.3 teaspoon ground cinnamon 
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 0.5 teaspoon ground ginger 
• 2 teaspoons ground pepper black
• 4.5 pound leg of lamb boneless trimmed
• 0.3 cup juice of lemon fresh
• 1 tablespoon marjoram leaves fresh
• 0.5 cup olive oil 
• 0.5 large onion cut into 2-inch pieces
• 2 tablespoons paprika 
• 2 teaspoons pepper sauce hot
• 1 tablespoon salt 
• 1 teaspoon turmeric 

Equipment

• grill
• kitchen thermometer
• aluminum foil
• ziploc bags
• cutting board

Directions

1. Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms.
2. Add oil and lemon juice and process until well blended.
3. Place lamb in large resealable plastic bag.
4. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
5. Prepare barbecue (medium heat).
6. Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side.
7. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes.
8. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.