Grilled Lamb With Tequila And Chipotle Rub

Directions

1. Prepare Marinade: Place skillet, preferably cast iron, over medium heat. Add the oil and let it get hot.
2. Add the onion and cook; stirring often until it softens, about 8 minutes. Add the garlic and cook 1 minute more. Add the salsa verde, tequila, chipotle chilies, chili powder, sugar, salt and cinnamon; stir together.
3. Increase heat to medium-high and cook 4 minutes more, stirring often, to burn off the alcohol and thicken the sauce.
4. Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth. Let cool.
5. Prepare Lamb: Place the lamb on a clean work surface. Spread the tequila/chipotle mixture completely over the meat.
6. Cover and refrigerate to marinate at least 2 hours or up to 48 hours. Allow the lamb to come to room temperature before cooking.
7. Grill over medium-high heat, turning once for medium-rare, about 24 minutes (a meat thermometer inserted at the thickest pars should register 140°F).
8. Remove from heat and let the lamb rest for 10 minutes under aluminum foil tent, then slice.
9. Tip: The center portion of the butterflied leg is usually thinner than the two end sections. I like to trim that off when it is medium rare and let the thicker end sections cook about 5 minutes longer.