George and Betsy's 5/12/02, was excellent. 
Seved with roasted potato, fennel and green bean from New Basics and Endive Salad with Lemon Mascarone Dressing. 
Andy brought a aussie Shiraz (98) and a cab sav/shiraz mix 82. The 82 was super silky, very nice. 

SPICE-RUBBED BUTTERFLIED
LEG OF LAMB  

This dish features the exotic flavors of North Africa. A butcher can
bone, butterfly, and trim the lamb. Start preparing this one day ahead.

1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram leaves
2 teaspoons ground black pepper
2 teaspoons ground cumin 
2 teaspoons ground coriander 
2 teaspoons hot pepper sauce
1 teaspoon turmeric 
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice

1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed 

Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add
oil and lemon juice and process until well blended.

Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several
times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally. 

Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to
desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125F
to 130F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil
and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve. 

Makes 6 to 8 servings.
  
Bon Apptit
July 2001


        