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Leg of Lamb
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| 4 pounds | boneless butterflied leg of lamb |
| 2 cups | red wine |
| 1 tablespoon | sugar |
| 1 tablespoon | black peppercorns |
| 1 | cinnamon stick |
| 6 | cloves |
| 1 tablespoon | cumin, ground |
| 1 tablespoon | coriander, ground |
| 2 | cardamom |
| 2 tablespoons | ginger, minced |
| 2 tablespoons | garlic, crushed |
| 1 sprig | mint leaves |
| 1 | orange |
| 1 | lemon peel, alternative |
| 1 cup | low-sodium soy sauce |
| salt | |
| pepper |
Boil the wine with the sugar, peppercorns, cinnamon, cloves, cumin, coriander, and cardamom.
Simmer the marinade for 10 minutes, then add ginger, garlic, mint, orange peel, and soy sauce.
Remove marinade from heat and cool to room temperature. (This can be done up to a day in advance, however, then refrigerate the marinade and strain the mint and solid spices out after 24 hours.)
Trim as much fat as possible from the leg of lamb (or ask your butcher).
Place lamb in a large zipper bag or airtight container, add marinade, and refrigerate for up to 24 hours.
Remove lamb from marinade and dry with paper towels. Sprinkle salt and pepper on both sides.
Grill over medium heat, about 10-15 minutes per side, or until the internal temperature at the thickest part measures 125 F for medium rare.
Remove lamb from grill. Rest for 10 minutes. Slice and serve with any collected juices.
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