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, ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.