THEME: Grilled Leg of Lamb with Yogurt Marinade
Jamie R
5 1/2-pound boneless leg of lamb, well-trimmed of fat, cut into 2
large roasts, each butterflied
FOR THE MARINADE:
1 medium onion, coarsely chopped
4 garlic cloves, peeled
1/4 cup chopped fresh mint
2 tablespoons dried oregano
2 tablespoons toasted cumin seeds, ground*
1 teaspoon salt
1/2 teaspoon crushed hot red pepper flakes
2 cups plain yogurt
Combine all marinade ingredients except yogurt in a food processor
and process until finely chopped. Transfer to a large shallow dish
(glass is best) and stir in the yogurt.
Add boned lamb and turn to coat with the marinade. Cover and
refrigerate for at least 4 hours and up to 24 hours.
TO PREPARE FOR COOKING:
Remove lamb from refrigerator 1 hour before grilling.
Bank charcoal briquettes on one side of a charcoal grill and let the
coals burn until covered with white ash. Lightly oil the grill grid.
Cook lamb directly over coals, turning once, until seared, about 5
minutes on each side. Transfer to other side of the grid, not over
the coals, and cover with a grill lid. Cook until a meat thermometer
inserted in the thickest parts of the meat reads 130 degrees (for
medium-rate meat), about 20 minutes. (For gas grills, cook lamb over
high heat, turning once, to sear for 10 minutes. Reduce the heat to
low and continue grilling until cooked to desired doneness, about 20
minutes for medium-rare meat.) Let lamb stand for about 5 minutes
before slicing across the grain.
*To toast cumin seeds, heat an empty medium skillet over medium heat.
Add cumin seeds and cook, stirring often, until toasted and fragrant
(the seeds may begin to jump out of the pan, so have a lid handy),
about 2 minutes. Transfer to a plate and cool.
Serves 8
Source: The El Paso Chile Company's Sizzlin' Suppers by W. P. Kerr