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grilled lamb with mediterranean spice rub
A tasty summery treat, this grilled lamb dish has a spicy kick. I like to serve it with a minty yogurt sauce.
Ingredients:
One boneless butterflied leg of lamb, 4-5 pounds, cut into two pieces
2 tablespoons olive oil
ras el hanout spice rub to coat (see recipe below)
Directions:
Coat lamb with olive oil and then with spice rub.
Grill until medium rare. If you are using a charcoal grill, fill a chimney starter with six quarts of briquets and allow to burn until they are covered in white ash (that’s when they have reached maximum burn.) Fill one half of the grill with coals and leave the other half empty. Place the lamb on the grill, fat side down on the side of the grate not directly over the coals, but near to them. Cook uncovered for 5 minutes then rotate so that the side furthest from the coals is now closest. Cook for another 5 minutes. Flip the pieces over and cook for 5 minutes. Then move directly over the coals and cook until the internal temperature reads 130 degrees, about 8-10 minutes. Remove to a platter, cover loosely with foil, and let rest for 20 minutes.
If you’re using a gas grill, turn all the burners on high, close the cover, and let heat for 15 minutes. Leave one burner on high and turn the other to medium. (If you’re using a three-burner grill turn one to high and the other two to medium; If a four-burner grill, two and two.) Place the meat, fat-side down, on the grill over the burner set to medium. Cook covered for 5 minutes. Turn so the outside edge is now on the side closest to the hotter burner. Cook 5 minutes more. Flip and cook for 5 minutes then rotate again. Continue grilling until it reaches an internal temperature of 130 degrees, about 10 minutes. Remove to a platter, cover loosely with foil, and let rest for 20 minutes.
Slice on the bias into thin pieces and serve with minty cucumber yogurt sauce.
Ras el hanout spice rub:
1 teaspoon cumin seeds
1 teaspoon ground ginger
1-1/2 teaspoons coriander seeds
1-1/2 teaspoons black peppercorns
1/4 teaspoon cayenne pepper
4 whole cloves
6 allspice berries
1-1/2 teaspoons gound cinnamon
Directions:
Grind all spices in a clean coffee or spice grinder. (We have an electric coffee grinder that we use just for spices) Store in an airtight container.
The recipe for the spice rub comes from one of my favorite cookbooks:
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