After a time in this fragrant marinade, grilled lamb is succulent and marvelously flavourful. This method is equally delicious with lamb kebabs, a whole chicken, or chicken pieces. Serve a basmati rice pilaf alongside with lightly spiced grilled eggplant, a refreshing yogurt and herb mixture, and fresh chopped coriander.
- Serves: 6-8
- Course: Dinner
- 2-3 lbs boneless leg of lamb (1–1.5 kg)
- 3 cloves garlic, finely chopped
- 1/2" piece fresh ginger root, finely chopped (1 cm)
- 1 tsp each ground cumin, ground coriander, and garam masala (5 ml)
- 1 tsp each freshly ground pepper, cardamom, and saffron (2 ml)
- 1/4 tsp cayenne (1 ml)
- 2 tbsp lemon juice (30 ml)
- 2 tbsp fresh coriander, finely chopped (30 ml)
- 2 cups plain yogurt (500 ml)
- Spread out boned leg of lamb, fleshside up, and trim away any excess fat or sinew. Slash the thickest parts and pound lightly to create a piece of even thickness.
- Combine remaining ingredients to make the marinade. Coat lamb on all sides and place, covered, in a shallow dish or in a heavy-duty resealable plastic bag. Marinate in the refrigerator several hours or overnight.
- Remove lamb from refrigerator an hour before cooking. Pat meat dry with paper towels. Place over medium-hot grill (preheated to about 350°F/180°C), fat side down, over indirect heat. Roast 30–40 minutes, turning once, for medium-rare. Remove when the internal temperature is 130°F/55°C for rare; 150° F/65°C for medium. Let rest for 10 minutes before slicing.
- - If you do not have saffron, substitute 1 tsp (5 ml) turmeric.
- - Mix up the dry spices ahead and keep on hand in a covered jar in your pantry. Combine a spoonful with fresh garlic, ginger, lemon or lime juice, and yogurt when needed.