GRILLED BUTTERFLIED LEG OF LAMB WITH MOROCCAN SPICE RUB

GRILLED BUTTERFLIED LEG OF LAMB WITH MOROCCAN SPICE RUB (for six to eight)

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one  7 to 8 pound leg of lamb, butterflied

4 tablespoons paprika

2 tablespoons ground cumin

2 tablespoons ground coriander

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/8 teaspoon ground cardamom

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  1. Pat the lamb dry with paper towels. Mix together the paprika, cumin, coriander, salt, pepper and cardamom.  Rub lamb all over with these spices and refrigerate, covered, for 1 hour.
  1. Prepare the grill for cooking. If using a charcoal grill, open the vents in the bottom of the grill, then light the charcoal.  When charcoal turns grayish white (about 15 minutes after lighting) hold your hand 5 inches above grill rack.  Fire is medium-hot when you can hold your hand there for just 3 to 4 seconds.  If using a gas grill, pre-heat on high, covered, then reduce heat to moderate.
  1. 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).
  1. Transfer lamb to a cutting board and let it stand, loosely tented with foil, for 20 minutes. Carve it in slanting slices across the grain and serve it with any juices that accumulate on the cutting board. (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.)

adapted from The New York Times Magazine, March 20, 2005

LAMB REDUX:  Harira (Moroccan chick pea and lentil soup with lamb)

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