This grilled beauty is the perfect entrée for an outdoor gathering. If you prefer to stay inside, a stove top grill pan (the kind that straddles two burners) works just as well as a “real” grill, although you won’t get the smokiness that really makes this dish sing. (Pictured with Padrón Pepper Poppers, page 142.)

　　

Ingredients

SERVES 8

　　1/2 teaspoon cumin seeds

　　1 1/2 cups Greek-style (thick) plain yogurt, preferably sheep’s milk

　　4 teaspoons minced garlic

　　2 teaspoons hot pimentón (see Note)

　　1 teaspoon honey

　　Kosher salt

　　3- to 4-pound boneless leg of lamb, butterflied to an even 1 1/2- to 2-inch thickness (see Tip)

　　1 cup thinly sliced cucumber, preferably a thin-skinned variety like Armenian, Persian, or English

　　

Step 1

Toast and grind the cumin seeds (see box below). In a small bowl, combine the cumin, 1/2 cup of the yogurt, 3 teaspoons of the garlic, 1 teaspoon of the pimentón, the honey, and 2 teaspoons salt and stir to combine. Rub the mixture all over the lamb and refrigerate, covered, for at least 4 hours (overnight is even better).

　　

Step 2

An hour before you want to grill, take the lamb out of the refrigerator and let it come to room temperature.

　　

Step 3

Prepare a medium charcoal or gas grill fire. When the grill is hot, grill the lamb, uncovered, until it reaches 130°F at the center, 20 to 25 minutes per side. If the lamb starts to darken too quickly, move it to a cooler part of the grill or lower the heat.

　　

Step 4

Let the lamb rest for 20 to 30 minutes before cutting into 1/4-inch-thick slices. Sprinkle the slices with a little more salt.

　　

Step 5

While the lamb is resting, make the raita: Combine the cucumber with the remaining 1 cup yogurt, 1 teaspoon garlic, 1 teaspoon pimentón, 1 teaspoon salt, and a few grinds of pepper in a small bowl. Mix well and season to taste with more salt and pepper as needed. Serve alongside the lamb.

　　

Tip

Step 6

You can ask your butcher to butterfly the lamb, or you can do it yourself. To start, place the boneless leg skin (smooth) side down on a cutting board. With a sharp knife, make a series of long horizontal cuts through the thickest part so that the leg eventually fans out to a more or less even thickness.

　　

Note

Step 7

Hot pimentón (spicy Spanish paprika) gives the dish a lovely heat, which is tempered by the cool yogurt. If you’re not into spicy food, or if you’re serving children, you can of course use sweet (dulce) or medium-hot (agridulce) paprika instead.

　　

TOASTED, GROUND CUMIN SEEDS

Step 8

To toast cumin seeds, heat them in a small skillet over medium-high heat until aromatic and slightly darker, about 2 minutes. Let cool and grind in a mortar and pestle or coffee grinder or use the bottom of a sauté pan against a cutting board.

　　Bi-Rite Market's Eat Good Food