Grilled lamb goes perfectly with spices like cardamom, cinnamon and cumin
Prep Time:
8 hours, 15 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 1 boneless leg of lamb, about 8 pounds
  • 3 to 5 large cloves garlic, cut into thin slivers
  • 10 cardamom pods, crushed (or 1/2 teaspoon ground cardamom)
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon crushed fennel seeds, optional
  • 2 cup cherry or apple wood chips, optional
  • extra-virgin olive oil
  • cucumber yogurt sauce (recipe follows)
  • 1 large seedless cucumber
  • 2 to 3 cloves garlic
  • 1 teaspoon salt
  • 16 ounce labneh or plain greek yogurt
  • 3 tablespoon chopped fresh cilantro, mint or chives (or a combination)
Directions
  1. Step 1: Cut 1 (8 pound) boneless leg of lamb into two even pieces. Use a very sharp small knife to cut small slits in the lamb at regular intervals; insert a sliver of garlic (cut from 3 to 5 large cloves) into each slit as you go.
  2. Step 2: In a small dish, combine 10 crushed cardamom pods (or 1/2 teaspoon ground cardamom), 2 teaspoons ground coriander, 2 teaspoons ground cumin, 2 teaspoons salt, 1 teaspoon ground cinnamon, 1 teaspoon ground black pepper and 1 teaspoon crushed fennel seeds (optional).
  3. Step 3: Rub the spices into the lamb on all sides. The lamb can be refrigerated in a glass dish, covered lightly with butcher paper, for 8 hours or up to 3 days.
  4. Step 4: Prepare a charcoal grill or heat a gas grill to medium hot. If using, soak 2 cups cherry or apple wood chips in water to cover, about 30 minutes. Then drain and periodically sprinkle the chips over the hot coals. (If using a gas grill, set the chips on a piece of foil and place the packet over the heat source.)
  5. Step 5: Spray or brush lamb on all sides with olive oil. Place the lamb directly over the heat source. Cover the grill; cook, 12 minutes. Turn lamb over. Cover grill; continue grilling until a meat thermometer registers 140 F when inserted in the thickest portion, about 11 to 13 minutes more.
  6. Step 6: Transfer lamb to a cutting board. Cover loosely with foil; let stand, about 10 to 15 minutes.
  7. Step 7: Use a very sharp knife to slice the lamb thinly. Serve with the cucumber yogurt sauce (recipe follows).
  8. Step 1: Peel off and discard about half of the skin from 1 large seedless cucumber. Put a four-sided grater into a colander. Use the largest holes to shred the cucumber into the colander.
  9. Step 2: Crush 2 to 3 garlic cloves into the cucumber strands; stir in 1 teaspoon salt.
  10. Step 3: Let everything drain in the sink or over a bowl, about 30 minutes. Use your hands to squeeze as much water as you can out of the cucumber.
  11. Step 4: Put the squeezed cucumber mixture into a bowl. Stir in 16 ounces labneh or plain Greek yogurt and 3 tablespoons chopped fresh cilantro, mint or chives (or a combination). Stir until well mixed. Refrigerate up to 2 days. Stir well before serving. Makes about 2 cups.