Grilled Tequila Lamb

1 leg of lamb boned, butterflied, fat trimmed and cut to an even thickness of 2 to 2 1/2-inches
2 tbs vegetable oil
1 small white onion, chopped
7 garlic cloves, chopped
8 tomatillos, husked, rinsed, hulled and cut into quarters
¼ cup tequila
2 canned chili chipotles in sauce, chopped
1 tsp kosher salt
1 tbs sugar
salt and freshly ground black pepper  

How to cook:  

1.         Heat oil in a large skillet and sauté the onion until it is transparent. Add the garlic and cook until golden brown.

2.          Add the tomatillos, tequila, chilies, salt, and sugar. Cook 5 minutes over high heat to burn off the alcohol, cook the tomatillos and reduce the liquid.

3.          Pour into blender (with the top askew, be careful it's hot) and blend until smooth.

4.          Rub half the paste into the lamb. Marinate at least 2 hours or up to 1 day in the refrigerator. Bring the lamb to room temperature before grilling.

5.          Heat a mesquite grill to medium-hot with the rack 3-inches from the wood. Season the lamb with salt and pepper. Place the meat skinned side down and grill the lamb for 12 minutes on each side for medium-rare (140 degrees) at the thickest part, 30 minutes total for medium-well.

6.          To serve: let the lamb rest for 10 minutes under an aluminum foil tent, then slice.

Chinese Chilie Lamb

1kg lamb roast, cut into 1 inch cubes
8 whole jalapeno chilies
½ cup lemon juice
¼ cup chili oil
2 tbs rice wine
4 cloves garlic, minced
2 tsp black pepper
¼ tsp salt
¼ tsp sugar
scallions, chopped
cilantro, chopped

How to cook:

1.       Combine chili oil, lemon juice, rice wine, garlic, pepper, salt and sugar and mix well. Place lamb and chills in a large reseal able bag or shallow baking dish.

2.        Pour marinade mixture over top. Turn to coat.

3.        Cover and refrigerate over night. Thread lamb and jalapenos onto bamboo skewers.

4.         Place on preheated grill for about 8 to 10 minutes, turning occasionally until done. Serve with scallions and cilantro.

5.        Traditionally this is served on bread so you can use rolls to make a sandwich out of this dish.

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