Grilled Butterflied Leg of Lamb with Ancho-Huckleberry Sauce

🍴 26 ingredients 👁️ 4 views 📚 Recipes1M

Ingredients

  • 2 ounces ancho chiles
  • stemmed and seeded
  • Boiling water
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup minced Spanish onion
  • 2 garlic cloves
  • minced
  • Salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground oregano
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons plain dry breadcrumbs
  • 1/2 ounce unsweetened chocolate
  • finely chopped
  • 1 tablespoon sugar
  • 1/4 cup crushed tomatoes
  • 1/4 cup chicken stock
  • 1/3 cup huckleberry or currant jam
  • 1 tablespoon aged balsamic vinegar
  • One 2-pound butterflied leg of lamb
  • Canola oil
  • for brushing
  • Pepper

Instructions

  1. In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 20 minutes.
  2. Drain the chiles, reserving 1/2 cup of the soaking liquid.
  3. In a blender, puree the chiles with the reserved soaking liquid until smooth.
  4. Strain the puree through a fine sieve.
  5. In a medium saucepan, heat the olive oil.
  6. Add the onion, garlic and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is softened, about 4 minutes.
  7. Add the cumin, cinnamon, cloves, allspice and oregano and cook, stirring, until fragrant, about 1 minute.
  8. Stir in the chile puree, sesame seeds, breadcrumbs, chocolate and sugar and bring to a boil.
  9. Stir in the tomatoes, chicken stock, jam and vinegar and bring just to a simmer.
  10. Season the sauce with salt and keep warm.
  11. Light a grill or preheat a grill pan.
  12. Brush the lamb with canola oil and season generously with salt and pepper.
  13. Grill over high heat, turning once, until lightly charred, about 5 minutes.
  14. Reduce the heat to moderate and grill until an instant-read thermometer inserted in the thickest part of the meat registers 135 for medium-rare or 140 for medium, about 20 minutes total.
  15. Transfer the lamb to a carving board and let rest for 10 minutes.
  16. Carve across the grain and serve with the warm ancho-huckleberry sauce.
← Back to all recipes