Pulse onions, cilantro, parsley, mint, cumin,
paprika, allspice, red pepper flakes, and ras-el-
hanout in a food processor until very finely
chopped; season with salt. Place lamb in a large
dish and rub with spice mixture. Cover and chill
at least 2 hours.
Prepare grill for medium-high heat and oil grate.
Grill lamb to desired doneness, about 3 minutes
per side for medium-rare. Let rest at least 5
minutes before serving.
Do Ahead- Lamb can be marinated 12 hours ahead.
Keep chilled.
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