Ingredients:
For the lamb:
- 2 garlic cloves, minced
- 1 Tbs. paprika
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. vegetable oil
- 2 tsp. red wine vinegar
- 1 tsp. water
- 1 butterflied leg of lamb, 2 1/2 to 3 lb.
For the raita:
- 1 cup plain nonfat yogurt
- 1 large ripe tomato, seeded and diced
- 1/2 small cucumber, peeled, seeded and diced
- 1/4 cup coarsely chopped fresh mint, cilantro
or parsley - Juice of 1 lime
Directions:
To prepare the lamb, in the bottom of a large nonreactive bowl, stir together the garlic, paprika, cumin, coriander, oil, vinegar and water to form a paste. Spoon about half of the mixture onto the underside (the side without fat) of the butterflied leg and spread in an even layer. Place the meat, fat side down, in the remaining spice rub in the bowl and move around to coat with the spices. Cover the bowl tightly and refrigerate for at least 4 hours or up to 24 hours.
Prepare a hot fire in a grill.
Lift the meat from the bowl and place, fat side down, on the grill rack. Cook, turning once, until both sides are well browned and the meat is pink when cut into with a knife, or until an instant-read thermometer inserted into the thickest part of the leg registers 130° to 135°F for medium-rare, 25 to 30 minutes total.
Meanwhile, make the raita: In a small bowl, stir together the yogurt, tomato, cucumber, chopped herb and lime juice until smooth.
When the meat is cooked, transfer to a cutting board and let rest for 10 minutes. Thinly slice across the grain and arrange on a serving platter. Pass the raita at the table.
Prepare a hot fire in a grill.
Lift the meat from the bowl and place, fat side down, on the grill rack. Cook, turning once, until both sides are well browned and the meat is pink when cut into with a knife, or until an instant-read thermometer inserted into the thickest part of the leg registers 130° to 135°F for medium-rare, 25 to 30 minutes total.
Meanwhile, make the raita: In a small bowl, stir together the yogurt, tomato, cucumber, chopped herb and lime juice until smooth.
When the meat is cooked, transfer to a cutting board and let rest for 10 minutes. Thinly slice across the grain and arrange on a serving platter. Pass the raita at the table.
Serves 6.
Adapted from
Williams-Sonoma Outdoors Series,
Cabin Cooking,
by Tori Ritchie
(Time-Life Books, 1998).
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