GRILLED BUTTERFLIED LEG OF LAMB WITH INDIAN SPICE RUB AND PEACH CHUTNEY (rogan josh marinade, for six to eight)
one 7 to 8 pound leg of lamb, butterflied
a 2-inch piece of peeled, fresh ginger, julienned
8 garlic cloves, peeled and smashed
2/3 cup vegetable oil
10 cardamom pods
2 bay leaves, crumbled
a 1 inch cinnamon stick
1 onion, peeled and thinly sliced
2 teaspoons ground cumin
4 teaspoons paprika
½ teaspoon cayenne
1-1/4 teaspoons salt
6 tablespoons plain yogurt
¼ teaspoon garam masala
freshly ground black pepper to taste
Khoobani chatni (peach chutney) to accompany
- Pat the meat dry with paper towels and place it in a shallow glass dish or in a sturdy, re-sealable plastic bag. Combine the marinade ingredients thoroughly and pour over the meat. Turn meat to coat and marinate, covered and chilled, for up to 25 hours. Bring to room temperature before grilling or roasting.
- Prepare grill for cooking. If using a charcoal grill, open the vents in the bottom of the grill, then light charcoal. When charcoal turns grayish white (about 15 minutes after lighting) hold your hand 5 inches above the grill rack. Fire is medium-hot when you can hold your hand there for just 3 to 5 seconds. If using a gas grill, pre-heat on high, covered, for 10 minutes, then reduce heat to moderate.
- Lightly oil the grill rack. Grill lamb (covered only if using a gas grill), turning occasionally, until thermometer inserted into the thickest piece of meat registers 130* for medium rare, 20 to 25 minutes. (Cover grill if flare-ups occur). Transfer lamb to a cutting board and let stand, loosely tented with foil, for 20 minutes. Carve it in slanting slices across the grain and serve with any juices that have accumulated on the cutting board.
NOTE: If it rains on your parade, broil the lamb under a pre-heated broiler about 4 inches from the flame for 12 to 14 minutes on each side for medium-rare meat. The lamb can also be roasted in the middle of a pre-heated 425* oven until the meat registers 130* on an instant-read thermometer, about 25 minutes.
loosely based on Madhur Jaffrey’s Indian Cooking