Yucatan Leg Of Lamb
|Prepared achiote||1 Tablespoon|
|Chili powder||1⁄2 Teaspoon (Mixed With Cinnamon)|
|Ground cinnamon||1⁄8 Teaspoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Salad oil||2 Tablespoon|
|Leg lamb||6 Pound, boned and butterflied|
|Grated orange peel||1 Tablespoon|
|Orange juice||3 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Cornbread crumbs||1⁄2 Cup (8 tbs) (Packed)|
|Minced onion||1 Tablespoon|
Blend achiote with pepper, salt, and oil.
Rub over lamb.
In a bowl, mix orange peel and juice, lemon peel, cornbread crumbs, and onion.
Spread mixture evenly over inside of lamb; reshape leg and skewer or tie with heavy string.
Insert a meat thermometer in thickest part of meat.
To barbecue, mound and ignite 50 charcoal briquets.
When coals are covered with gray ash, bank half the briquets on each side of grate.
Place a metal drip pan in center of coals.
Place lamb on a greased grill, 4 to 6 inches above heat, directly over drip pan.
Cover barbecue and adjust dampers to maintain an even heat; cook until thermometer registers 140.for slightly pink meat (about 2 hours) or until done to your liking.
To roast, place lamb on a rack in a large roasting pan; tent loosely with foil.
Roast in a 350° oven until thermometer registers 140°F for slightly pink meat (I1/2 to 2 hours) or until done to your liking.
Let stand, covered with foil, for 20 minutes; slice thinly.