Spicy Garlic Lamb with Cucumber Raita

Name: Spicy Garlic Lamb with Cucumber Raita
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 6 about 1 1/2 pounds kirby cucumbers; 1 tsp salt; 2 cup plain low-fat yogurt; 0.5 cup loosely packed fresh mint leaves; 1.5 tsp sugar; 1 tbsp fennel seed; 1 tbsp mustard seeds; 1 tbsp cumin seed; 2 tsp salt; 1 tsp whole black peppercorn; 1 tsp dried thyme leaves; 3 whole cloves; 3 garlic cloves; 2 tbsp fresh lemon juice; 3.5 lb boneless butterflied leg of lamb; mint sprig

Grilled lamb, pounds kirby cucumbers and yogurt, warmed with fennel seed and mustard seeds, a South Asian raita. Finish with mint sprigs.

55 min · Serves 8 · Medium

Method

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Time: Prep 25 min · Cook 30 min · 55 min total
Difficulty: medium

1
Prepare Cucumber Raita: With vegetable peeler, remove several strips of peel from each cucumber. Cut each cucumber lengthwise in half; scoop out seeds. Cut each half lengthwise in half, then crosswise into 1/2-inch-thick pieces. In medium bowl, toss cucumbers with 1/4 teaspoon salt; let stand 10 minutes. With hand, press cucumbers to remove as much liquid as possible; drain off liquid. Stir in yogurt, mint, sugar, and remaining 3/4 teaspoon salt. Cover and refrigerate until ready to serve or up to 6 hours. Makes about 4 cups.
2
Prepare Spiced Lamb: In spice grinder or coffee grinder, blend fennel, mustard, cumin, salt, peppercorns, thyme, and cloves until finely ground.
3
In small bowl, mix garlic and lemon juice with ground spices until blended. Rub spice mixture over both sides of lamb.
4
Place lamb on hot grill rack over medium-low heat; cook 25 minutes for medium-rare or until desired doneness, turning lamb over once. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board. Thinly slice lamb and arrange on platter; garnish with mint sprigs. Serve with Cucumber Raita.
25 min