Grilled Butterflied Leg of Lamb with Ancho-Huckleberry Sauce
INGREDIENTS
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Ingredients2 ounces ancho chiles, stemmed and seeded
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Boiling water
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1 tablespoon extra-virgin olive oil
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1/4 cup minced Spanish onion
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2 garlic cloves, minced
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Salt
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1/8 teaspoon ground cumin
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1/8 teaspoon cinnamon
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1/8 teaspoon ground cloves
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1/8 teaspoon ground allspice
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1/8 teaspoon ground oregano
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2 tablespoons toasted sesame seeds
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2 tablespoons plain dry breadcrumbs
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1/2 ounce unsweetened chocolate, finely chopped
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1 tablespoon sugar
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1/4 cup crushed tomatoes
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1/4 cup chicken stock
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1/3 cup huckleberry or currant jam
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1 tablespoon aged balsamic vinegar
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One 2-pound butterflied leg of lamb
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Canola oil, for brushing
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Pepper
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