Description
A beer marinade for this ancho chili spiced grilled lamb makes a flavor packed meal that cooks quickly to enjoy during the week.
Ingredients
- 5 pounds Lamb
- 7 ounces, weight Canned Chipotles In Adobo Sauce
- 1 Medium Onion, Cut Into Quarters
- 2 cloves Garlic
- 12 ounces, fluid Summer Or Pale Ale
- 1 Limed, Juiced
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Ancho Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ Tablespoons Ground Cumin
- Corn Tortillas And Lime Wedges To Serve
- FOR THE CILANTRO PESTO:
- 1 cup Packed Fresh Cilantro
- ⅓ cups Grated Parmesan Cheese
- ¼ cups Sliced Almonds
- 1 clove Garlic
- 1 Lime, Juiced
- ¼ cups Extra Virgin Olive Oil, Or More As Needed
- Salt And Pepper, to taste
Preparation
In the bowl of your food processor, add chipotles in adobo including the sauce, onion and garlic. Pulse until onion is completed minced.
Place the lamb in a large sealable bag. Pour in chipotle mixture, beer, and lime juice. Mix everything together in the bag to combine, seal and place in a container to prevent any spillage. Refrigerate for a minimum of 1 hour and up to 8 hours. Remove lamb 30 minutes before cooking to come to room temperature.
In a small bowl, combine salt, ancho powder, garlic powder, onion powder, and ground cumin. Generously sprinkle rub all over the lamb.
Heat grill to medium-high heat and cook lamb about 9–11 minutes each side, starting fat-side down. If you feel like the lamb is cooking too quickly, lower heat slightly. Remove lamb when it reaches 145ºF for medium-rare; continue to cook if you prefer your meat more well done. Let lamb rest for 15–20 minutes before slicing.
To make the cilantro pesto, place cilantro, Parmesan cheese, almonds, garlic and lime juice in the bowl of your food processor. Process until cilantro is broken up and looks like a paste. With motor running, drizzle olive oil through the top and stop when pesto is smooth. Season with salt and pepper to taste.
Serve lamb with warm tortillas, cilantro pesto and lime wedges on the side.
