1/2 cup(s) loosely packed fresh mint leaves, chopped
1 1/2 teaspoon(s) sugar
Spicy Garlic Lamb-
1 tablespoon(s) fennel seeds
1 tablespoon(s) mustard seeds
1 tablespoon(s) cumin seeds
2 teaspoon(s) salt
1 teaspoon(s) whole black peppercorns
1 teaspoon(s) dried thyme leaves
3 whole cloves
3 clove(s) garlic, crushed with garlic press
2 tablespoon(s) fresh lemon juice
3 1/2 pound(s) boneless butterflied lamb leg, trimmed (see note)
Mint sprigs, for garnish
Instructions
Prepare Cucumber Raita- With vegetable peeler, remove several
strips of peel from each cucumber. Cut each cucumber
lengthwise in half; scoop out seeds. Cut each half lengthwise in
half, then crosswise into 1/2-inch-thick pieces. In medium
bowl, toss cucumbers with 1/4 teaspoon salt; let stand 10
minutes. With hand, press cucumbers to remove as much liquid
as possible; drain off liquid. Stir in yogurt, mint, sugar, and
remaining 3/4 teaspoon salt. Cover and refrigerate until ready to
serve or up to 6 hours. Makes about 4 cups.
Prepare Spiced Lamb- In spice grinder or coffee grinder, blend
fennel, mustard, cumin, salt, peppercorns, thyme, and cloves until
finely ground.
In small bowl, mix garlic and lemon juice with ground spices until
blended. Rub spice mixture over both sides of lamb.
Place lamb on hot grill rack over medium-low heat; cook 25
minutes for medium-rare or until desired doneness, turning
lamb over once. Thickness of butterflied lamb will vary
throughout; cut off sections of lamb as they are cooked and
place on cutting board. Thinly slice lamb and arrange on platter;
garnish with mint sprigs. Serve with Cucumber Raita.
Originally Submitted
6/25/2009
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