Yield: 8 to 10 servings
1 lamb leg, boned
1 Tbsp. paprika
1 Tbsp. coarse garlic salt
1 Tbsp. ground cumin
2 tsps. dry mustard
2 tsps. ground pepper
2 tsps. brown sugar, packed
1⁄2 tsp. cayenne pepper
Lay lamb out flat on cutting board. Trim off all visible fat.
In small bowl, blend paprika, garlic salt, cumin, dry mustard, pepper, brown sugar and cayenne. Rub seasonings onto lamb. Cover, refrigerate and marinate for 2 hours.
To grill: Oil or spray grill. Grill lamb at medium heat, turning every 15 minutes, for about 30 to 40 minutes or until desired degree of doneness.
Remove lamb from grill, cover and let stand for 10 minutes. Thinly slice lamb and serve on sandwiches or salads.
Recipe and photo provided by the American Lamb Board