Make Marinade

Place marinade ingredients in a blender and pulse until mix is roughly blended.

Alternatively and preferred - make a paste with the garlic, salt, and oregano by grinding using a mortar and pestle.

Place paste in a bowl. Add the lime and orange juices plus the ground cumin and mix well.

Place lamb in a large ziplock bag. Add the marinade. Remove as much air out of the bag as possible then seal and refrigerate 4 hours or preferably overnight.

Grill Lamb

Pre-heat grill for direct cooking over high heat.

Remove lamb from the refrigerator. Remove lamb from the marinade mixture and allow to reach room temperature. Pat dry the lamb.

Place the lamb directly over the heat and grill 6-10 minutes per side (lid closed) depending on temperature and thickness of the lamb. Allow for more cooking time the thicker the lamb. I like medium rare for this which is an internal temperature of about 130 degrees F if you're using a meat thermometer which I recommend.

Remove from the grill. Cover lightly with aluminum foil and allow to cool for five minutes or so. I serve this with the reserved marinade that I reduce in a saucepan. Alternatively you can add a little lemon zest or lemon juice crushed red pepper flakes.