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
  3 1/2 tb Tabil Spice Blend; +1 ts
      5 cl Garlic; 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.

  Yogurt Marinade:

  Mix 1 cup yogurt, 1 ts 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 tb Tabil Spice Blend,
  4 minced garlic cloves, 1 ts salt, 1 ts 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 to
  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.
  
  Recipe by The Bon Appetit Test Kitchen
  
  Recipe FROM: Bon Appetit, June 2011
  
  MM Format by Dave Drum - 12 June 2011
  
  Uncle Dirty Dave's Archives
 
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