Grilled Leg of Lamb with Ancho Chilli Marinade

Ingredients for Grilled Leg of Lamb with Ancho Chilli Marinade

• 120ml dry white wine

• 60ml olio extravergine di oliva

• 8 garlic cloves, peeled

• 4 tablespoons fresh oregano leaves, divided

• 3 tablespoons ancho chilli powder*

• 2 tablespoons fresh lemon juice

• 2 spring onions, divided

• 1 tablespoon (packed) dark brown sugar

• 2 1/2 teaspoons coarse kosher salt

• 2 1/2 teaspoons freshly ground black pepper

• 1 2.0kg boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (1.6kg after trimming)

Combine wine, oil, garlic, 3 tablespoons oregano, ancho chilli powder, lemon juice, 1 spring onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.

Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (54°C). Transfer lamb to carving board. Let lamb rest 15 minutes.

Meanwhile, finely chop remaining spring onion and 1 tablespoon oregano leaves; combine in small bowl.

Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.

• Available in the spice section of many supermarkets and at Latin markets.

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