Subj : Top 10 Leg O Lamb - 04
To   : All
From : Dave Drum
Date : Fri Aug 16 2024 21:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Yogurt-Marinated Leg Of Lamb
 Categories: Lamb/mutton, Dairy, Citrus
      Yield: 8 Servings
 
      2 c  Whole-milk yogurt; divided
      1 ts + 3 1/2 tb Tabil Spice
           - Blend
      5 lg Garlic cloves; minced,
           - divided
      1 ts Kosher salt; + more for
           - seasoning
      1 ts Fresh ground black pepper; +
           - more for seasoning
    1/4 c  Extra-virgin olive oil
      2 tb Fresh lemon juice
      5 lb Butterflied leg of lamb;
           - opened like a book
      4    Lemons; halved

MMMMM---------------------TABIL SPICE BLEND--------------------------
      3 tb Coriander seeds
  1 1/2 tb Cumin seeds
      1 tb Caraway seeds
    1/2 tb Crushed red pepper flakes
 
  Finely grind coriander seeds, cumin seeds, caraway seeds,
  and crushed red pepper flakes in a spice mill.
  
  DO AHEAD: Can be made 1 month ahead. Store airtight at
  room temperature.
  
  Let the yogurt work its marinade magic overnight in this
  stunning main course. Look for a small butterflied
  boneless leg of lamb at your supermarket, or ask your
  butcher to butterfly one for you.
  
  Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1
  minced garlic clove in a small bowl. Season to taste with
  salt and pepper. Cover and chill. Whisk remaining 1 cup
  yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4
  minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil,
  and lemon juice in a large bowl. Add lamb; turn to coat.
  Cover and chill overnight, turning occasionally.
  
  Prepare grill to medium-high heat. Season lamb with salt
  and pepper. Grill until meat is cooked to desired
  doneness, 10-15 minutes per side for medium-rare. Let rest
  10 minutes. Meanwhile, grill lemon halves, cut side down,
  until charred, about 5 minutes. Thinly slice lamb against
  the grain and arrange on a platter; garnish with lemons.
  Serve with reserved yogurt sauce.
  
  by The Bon Appétit Test Kitchen
  
  Bon Appétit | June 2011
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 12 June 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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