I'd planned grilling pork shoulder for tacos, then realized a guest doesn't eat pork, so I'm subbing in butterflied leg of lamb. I'd intended to rub the pork with Sally Schneider's Mole Inspired Seasoning from the Improvisational Cook: ancho chili powder, dark brown sugar, cinnamon cocoa, cumin, oregano. I already have a batch made up, but I'm not sure how this would taste on lamb, which seems gamier and less sweet than pork, to me. Thoughts?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)