Citrus juice and seasonings make this lamb dish one to remember!

Ingredients

*2 Tbs. prepared achiote
*1 tsp. black pepper
*1 tsp. salt
*1 Tbs. freshly grated orange zest
*3 Tbs. fresh orange juice
*2 Tbs. vegetable oil
*one 3-4 lb. leg of lamb, boned and butterflied
*warm flour tortillas
*fresh guacamole with lime

Directions

In a small bowl, mix the achiote with the pepper, salt, orange zest, juice, and oil.  Brush mixture all over lamb.  Let rest at room temperature for an hour.  Prepare an indirect fire in your grill (coals on one side).  Place the lamb on the indirect side, cover, and grill for 1 1/2-2 hours or until a meat thermometer inserted into thickest part registers 135-140 degrees for medium-rare.  To serve, let the lamb rest for 10 minutes, then carve into slices.  Serve with warm flour tortillas and guacamole.

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