Lamb or kid goat that's been cooked over the coals tastes marvelous when wrapped in a warm flour tortilla and splashed with salsa.
Makes 8 to 10 servings
|1||leg of lamb (6 to 7 pounds), boned and butterflied|
|1/4||cup olive oil|
|1/4||cup lemon juice|
|1/4||cup dry vermouth|
|1||teaspoon dried oregano|
|1||clove garlic, minced|
|1/2||teaspoon black pepper|
|1/2||teaspoon ground cumin|
|1/8||teaspoon hot pepper sauce|
- Place lamb in large self-sealing plastic food storage bag. Combine remaining ingredients in small bowl. Pour over meat; seal bag. Refrigerate 4 to 6 hours or overnight, turning bag occasionally to distribute marinade.
- Preheat charcoal grill and grease grill rack. Remove meat from refrigerator and bring to room temperature. Remove meat from marinade and drain briefly; reserve marinade. Place meat on grill 4 to 6 inches above solid bed of coals (coals should be evenly covered with gray ashes). Cook, uncovered, about 50 minutes for medium or until internal temperature reaches145°F when tested with meat thermometer inserted into the thickest part of roast. Baste frequently and turn as needed to brown evenly.
- Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.
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