Name: Grilled Leg of Lamb with Ancho Chile Marinade
Yield: Makes 8 servings
Ingredients: 1/2 cup dry white wine; 1/4 cup extra-virgin olive oil; 8 garlic cloves, peeled; 4 tablespoons fresh oregano leaves, divided; 3 tablespoons ancho chile powder*; 2 tablespoons fresh lemon juice; 2 green onions, divided; 1 tablespoon (packed) dark brown sugar; 2 1/2 teaspoons coarse kosher salt; 2 1/2 teaspoons freshly ground black pepper; 1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)

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Grilled Leg of Lamb with Ancho Chile MarinadePatricia Heal

This smoky grilled meat will be a delicious addition to your barbecue repertoire. For a casual party, serve the lamb with grilled pita bread, grilled eggplant, and tzatziki so that guests can make their own Greek-inspired sandwiches. Timing note: The lamb needs to marinate overnight.

Recipe notes

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