Serves: 4
Total Calories: 906

FOR THE PASTE:
1/4 cup vegetable oil
2 tablespoons chili powder
2 tablespoons ground cumin
4 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder

2 1/2 pounds boneless leg of lamb, trimmed of fat and sinew, cut into 1- to 1 1/2-inch cubes

FOR THE SAUCE:
1 tablespoon vegetable oil
1/2 cup finely chopped yellow onion
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 (14 1/2-ounce) can crushed tomato, with juices
1 teaspoon granulated sugar
1 teaspoon tomato paste
1/2 canned Chipotle chili (packed in Adobo sauce)
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano

TO MAKE THE PASTE: In a large bowl mix together the paste ingredients.

Add the lamb cubes to the paste and stir to evenly coat the meat. Cover with plastic wrap and marinate at room temperature for 30 minutes or in the refrigerator for 1 hour.

TO MAKE THE SAUCE: In a medium sauté pan over medium-high heat, warm the vegetable oil. Add the onion and cook, stirring occasionally, for 4 minutes. Add the garlic and cook stirring occasionally, for 1 minute. Stir in the cumin and chili powder. Add the tomatoes and bring the mixture to a boil. Reduce heat to a simmer. Add the remaining sauce ingredients. Cook stirring occasionally, until almost all of the liquid has evaporated, 10 to 15 minutes. Transfer the mixture to a food processor. Process until smooth. Return the sauce to the sauté pan. Set aside.

Thread the lamb on he skewers, but don't crowd the pieces. Grill over Direct High heat until the lamb is medium rare, 5 to 6 minutes, turning once halfway through grilling time. Meanwhile, reheat the sauce over low heat. Serve the lamb hot with the sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 906
Calories from Fat: 517

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*Lamb
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Butterflied Leg of Lamb
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Lamb Kabobs With Sage Oil Mop
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Mediterranean Lamb Burgers
Moroccan Lamb In Pita
Pesto-Stuffed Loin Chops
Rack Of Lamb With Orange-Cranberry Chutney
Southwest Kabobs
Spice-Glazed Rib Chops With Pear Chutney
Teriyaki Lamb Steaks
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