Butterflied Lamb with Moroccan Flavors

Enjoy fabulous, exotic flavors with very little work! Serve with a refreshing cucumber salad.

PREP: 15 minutes plus marinating

GRILL: 15 to 25 minutes

MAKES: 12 main-dish servings

cup loosely packed fresh cilantro leaves, chopped

¼ cup olive oil

2 tablespoons dried mint, crumbled

2 teaspoons ground coriander

1 teaspoon ground ginger

1 teaspoon salt

½ teaspoon coarsely ground black pepper

½ teaspoon chili powder

1 butterflied boneless leg of lamb (3 ½ pounds), trimmed (see Tip)

1. In small bowl, stir cilantro, oil, mint, coriander, ginger, salt, pepper, and chili powder.

2. Place lamb in 13" by 9" glass baking dish. Rub cilantro mixture on lamb to coat completely. Cover and refrigerate at least 1 hour or up to 4 hours.

3. Prepare outdoor grill for covered direct grilling over medium heat.

4. Place lamb on hot grill rack. Cover grill and cook lamb, turning occasionally, 15 to 25 minutes for medium-rare or until desired doneness. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board. Let stand 10 minutes to allow juices to set for easier slicing. Thinly slice lamb to serve.

EACH SERVING: About 225 calories, 28g protein, 1g carbohydrate, 12g total fat (3g saturated), 88mg cholesterol, 270mg sodium

TIP: Ask your butcher to bone a 4 ½-pound lamb leg shank half and slit the meat lengthwise to spread open like a thick steak.