01 Jun 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Butterflied Leg of Lamb

Coffee mixed with citrus flavors and middle eastern spices makes a wonderfully flavorful marinade for a barbequed leg of lamb.  Make an extra cup in the morning and save it for the marinade.  Just think of all the health benefits the coffee will be adding to your meal.  This recipe is perfect for any summer menu paired with the best produce from your local farmer market.


4-5 pound butterflied leg of lamb

3 cloves garlic, coarsley chopped

1 onion, coarsley chopped

5 sprigs parsley

1 tablespoon finely ground coffee

1/2 teaspoon cinnamon

1/4 teaspoon cardamon

1/4 teaspoon tumeric

1/4 cup honey

1 cup strong coffee

2 tablespoons orange juice

4 slices lemon zest

1/2 cup olive oil


Equipment: 1 medium mixing bowl, 1 large non-reactive pan large enough to hold lamb and marinade, grill

  • In mixing bowl, add coffee, cinnamon, cardamon, tumeric, honey, ground coffee and orange juice.
  • Whisk the olive oil into mixture until thoroughly blended.
  • Place lamb in pan and add the garlic, onion, parsley and lemon zest.
  • Pour the liquid mixture over the lamb and cover.
  • Marinate for 6 hours in the refrigerator.
  • Remove lamb from refrigerator and bring to room temperature before cooking.
  • Preheat the grill for 10 minutes
  • Place lamb on grill and cook 20 minutes a side.

Serves 8



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