Ingredients
- 4 lbs boneless leg of lamb
- 1 (6 ounce) can pineapple juice
- 2 tablespoons lime juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 12 tablespoons chipotle hot sauce
- 1 teaspoon cumin
- 12 teaspoon oregano
- 2 teaspoons mild chili powder (such as ancho)
- 4 -5 garlic cloves
- pressed
- 1 teaspoon salt
Instructions
- Whisk all ingredients except for lamb in a small bowl.
- Pour marinade over lamb and let marinate at least overnight in the fridge.
- Longer is fine, the flavor just soaks into the lamb more.
- Drain lamb and cook on the grill to your desired degree of doneness, basting occasionally with the marinade.
- Allow to sit, covered loosely with foil, about 10 minutes before slicing.
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