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Grilled Lamb With Tequila And Chipotle Rub Recipe
by Robyn Savoie

Grilled Lamb With Tequila And Chipotle Rub

This lamb offers a change of pace from the classic grilled steak. It is best to start this marinating at home and grill when you get to the a race track, tailgate party or picnic.

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: United States American
Cook time: Servings: 8


  • 1 Section Leg Of Lamb; Center Portion (See Tip)
  • 2 Tbsp. Vegetable Oil
  • 1 Medium Onion, Chopped
  • 7 Whole Garlic Cloves, Chopped
  • 1 Cup Mild Salsa Verde (Green Salsa)
  • 1/4 Cup Tequila
  • 2 Each Chipotle Chilies In Adobo Sauce, Minced
  • 1 Tsp. Chili Powder
  • 1 Tsp. Granulated Sugar
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Ground Cinnamon


  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.