45 min
Grilled Butterflied Lamb with African Spices and Herbed Yogurt
Recipe GLPR9460fae2497c19
A show-stopping grilled lamb dish featuring a butterflied leg of lamb seasoned with a fragrant blend of toasted coriander, cumin, sesame, sumac, and warm cinnamon. The meat is scored for better seasoning penetration and cooked over a hot grill until dark and caramelized on the outside while remaining tender and medium-rare within. Served alongside a cooling herbed yogurt sauce infused with fresh chives, cilantro, and dill.
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Ingredients
3 1/2 to 4 pounds boneless leg of lamb
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons sesame seeds
1 tablespoon ground sumac
1 teaspoon ground cinnamon
2 teaspoons salt, divided
5 cloves garlic, minced
Canola oil, as needed
1 cup whole-milk yogurt
2 tablespoons minced fresh chives
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh dill fronds, chopped
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
Dash of cayenne pepper
Directions
Remove the lamb from the refrigerator and trim any excess fat and connective tissue from both sides. Place the lamb skin-side down on a cutting board. To even out the thickness, carefully butterfly the thicker sections by making shallow, angled cuts into the meat and folding it open like pages of a book. Using a sharp knife, score the entire surface of the meat on both sides in a crosshatch pattern, creating 1-inch-wide diamonds that go about 1/4 inch deep; this helps the seasonings penetrate the meat.
Place a small skillet over medium-low heat. Add the coriander seeds and cumin seeds to the pan and toast, stirring occasionally, until fragrant, about 2 to 3 minutes. Transfer the toasted seeds to a spice grinder or mortar and pestle and grind until fine. Add the ground toasted seeds, sesame seeds, sumac, cinnamon, and 2 teaspoons of salt to a small bowl and stir to combine. Set the spice mixture aside.
In a small bowl, combine the minced garlic with just enough canola oil to form a paste. Rub the garlic paste generously all over both sides of the lamb, working it into the scored crosshatch pattern. Next, rub the spice mixture evenly across the entire surface of the meat, pressing it in so it adheres well. Cover the lamb loosely and allow it to sit at room temperature for at least 1 hour. For deeper flavor development, refrigerate for up to 1 day, removing it from the cold about 30 minutes before grilling.
While the lamb is marinating, prepare the herbed yogurt by combining the yogurt, chives, cilantro, dill, olive oil, lemon juice, 1/2 teaspoon of salt, and cayenne pepper in a bowl. Stir well to combine, then cover and refrigerate until ready to serve.
Preheat your grill to medium-high heat, allowing the grates to get hot and lightly oil them to prevent sticking.
Carefully place the lamb on the hot grill and allow it to cook undisturbed for about 5 minutes, or until the underside develops a dark, caramelized crust. Flip the lamb and cook the other side for another 5 minutes, watching for flare-ups caused by fat dripping onto the heat source. After this initial sear, begin turning the lamb every 60 to 90 seconds, continuing to cook and rotate it to develop even browning and ensure uniform doneness. Continue grilling until an instant-read thermometer inserted into the thickest part of the meat registers 145 degrees Fahrenheit for medium-rare, approximately 5 more minutes. (For medium doneness, cook to 150 degrees Fahrenheit.)
Transfer the grilled lamb to a serving platter and let it rest for at least 5 minutes, occasionally flipping the meat to allow the juices to redistribute evenly throughout. Slice the lamb thinly across the grain and arrange on a serving platter. Drizzle or dollop the herbed yogurt sauce over the meat, or serve it alongside for guests to add to taste.
