MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Yogurt-Marinated Leg Of Lamb
Categories: Lamb/mutton, Dairy, Citrus
Yield: 8 Servings

2 c Whole-milk yogurt; divided
1 ts + 3 1/2 tb Tabil Spice
- Blend
5 lg Garlic cloves; minced,
- divided
1 ts Kosher salt; + more for
- seasoning
1 ts Fresh ground black pepper; +
- more for seasoning
1/4 c Extra-virgin olive oil
2 tb Fresh lemon juice
5 lb Butterflied leg of lamb;
- opened like a book
4 Lemons; halved

MMMMM---------------------TABIL SPICE BLEND--------------------------
3 tb Coriander seeds
1 1/2 tb Cumin seeds
1 tb Caraway seeds
1/2 tb Crushed red pepper flakes

Finely grind coriander seeds, cumin seeds, caraway seeds,
and crushed red pepper flakes in a spice mill.

DO AHEAD: Can be made 1 month ahead. Store airtight at
room temperature.

Let the yogurt work its marinade magic overnight in this
stunning main course. Look for a small butterflied
boneless leg of lamb at your supermarket, or ask your
butcher to butterfly one for you.

Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1
minced garlic clove in a small bowl. Season to taste with
salt and pepper. Cover and chill. Whisk remaining 1 cup
yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4
minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil,
and lemon juice in a large bowl. Add lamb; turn to coat.
Cover and chill overnight, turning occasionally.

Prepare grill to medium-high heat. Season lamb with salt
and pepper. Grill until meat is cooked to desired
doneness, 10-15 minutes per side for medium-rare. Let rest
10 minutes. Meanwhile, grill lemon halves, cut side down,
until charred, about 5 minutes. Thinly slice lamb against
the grain and arrange on a platter; garnish with lemons.
Serve with reserved yogurt sauce.

by The Bon Appétit Test Kitchen

Bon Appétit | June 2011

Yield: Makes 8 servings

MM Format by Dave Drum - 12 June 2011

Uncle Dirty Dave's Archives

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