return to article Choosing a Culinary Vacation cochinita pibil gambas con limón paella crepas de cuitlacoche hongos a la mexicana

1	trimmed and tied center-cut lamb tenderloin roast or leg (3½ pounds)
1	can unfrozen concentrated passion fruit
4	teaspoons salt
1	teaspoon black pepper
3	garlic cloves, finely chopped
6-7	(3- to 4-inch) fresh rosemary sprigs
3	tablespoons extra-virgin olive oil

  
Prepare a hot grill.

To prepare leg of lamb, make deep cuts where the meat is the thickest. Mix the passion fruit concentrate, salt, pepper, garlic, rosemary sprigs, and olive oil together. Brush on leg of lamb with a pastry brush, making sure the marinade fills areas where the cuts are. Save leftover marinade.

Place meat on grill, searing it on the outside. Continue basting with marinade while grilling. Turn every 5 minutes for about 40 minutes. Grill 15 minutes more on each side and remove from heat. Let rest 10-12 minutes before slicing. Meat should be pink close to the bone.

Serving suggestions: Serve with grilled vegetables such as yucca, taro, potatoes, or corn on the cob.