This grilled beauty is the perfect entrée for an outdoor gathering. If you prefer to stay inside, a stove top grill pan (the kind that straddles two burners) works just as well as a “real” grill, although you won’t get the smokiness that really makes this dish sing. (Pictured with Padrón Pepper Poppers, page 142.)
Recipe information
Yield
SERVES 8
Ingredients
Preparation
Step 1
Toast and grind the cumin seeds (see box below). In a small bowl, combine the cumin, 1/2 cup of the yogurt, 3 teaspoons of the garlic, 1 teaspoon of the pimentón, the honey, and 2 teaspoons salt and stir to combine. Rub the mixture all over the lamb and refrigerate, covered, for at least 4 hours (overnight is even better).
Step 2
An hour before you want to grill, take the lamb out of the refrigerator and let it come to room temperature.
Step 3
Prepare a medium charcoal or gas grill fire. When the grill is hot, grill the lamb, uncovered, until it reaches 130°F at the center, 20 to 25 minutes per side. If the lamb starts to darken too quickly, move it to a cooler part of the grill or lower the heat.
Step 4
Let the lamb rest for 20 to 30 minutes before cutting into 1/4-inch-thick slices. Sprinkle the slices with a little more salt.
Step 5
While the lamb is resting, make the raita: Combine the cucumber with the remaining 1 cup yogurt, 1 teaspoon garlic, 1 teaspoon pimentón, 1 teaspoon salt, and a few grinds of pepper in a small bowl. Mix well and season to taste with more salt and pepper as needed. Serve alongside the lamb.
Tip
Step 6
You can ask your butcher to butterfly the lamb, or you can do it yourself. To start, place the boneless leg skin (smooth) side down on a cutting board. With a sharp knife, make a series of long horizontal cuts through the thickest part so that the leg eventually fans out to a more or less even thickness.
Note
Step 7
Hot pimentón (spicy Spanish paprika) gives the dish a lovely heat, which is tempered by the cool yogurt. If you’re not into spicy food, or if you’re serving children, you can of course use sweet (dulce) or medium-hot (agridulce) paprika instead.
TOASTED, GROUND CUMIN SEEDS
Step 8
To toast cumin seeds, heat them in a small skillet over medium-high heat until aromatic and slightly darker, about 2 minutes. Let cool and grind in a mortar and pestle or coffee grinder or use the bottom of a sauté pan against a cutting board.
