Grilled Lamb with Cucumber Raita
Serves 6-8 (About 4 cups of raita)See, all lamb dishes aren't Greek. This one, or, at least, the "raita" comes from India. Consider this another of my attempts to bring more American eaters around to the exciting foods from that culinary world.
1 Tbsp each fennel, mustard & cumin seeds
2 tsp salt
1 tsp whole black peppercorns
1 tsp dried thyme leaves
3 whole cloves
3 cloves garlic, pressed
2 Tbsp fresh lemon juice
3 or 4lb boneless butterflied boneless lamb leg, trimmed
6 seedless cucumbers
1 tsp salt
2 cup(s) plain low-fat yogurt
1/2 cup(s) loosely packed fresh mint leaves, chopped
1 1/2 tsp sugar
Mint sprigs, for garnish
In a spice grinder (a cleaned coffee grinder will do), blend first 6 ingredients until finely ground, then, in a small bowl, mix in garlic and lemon juice until blended. Rub this mixture over both sides of the lamb.
Place lamb on the grill rack over medium-low heat; cook 20-25 minutes for medium-rare or until desired doneness, turning lamb over once.
While lamb cooks prepare the raita as follows: cut each cucumber lengthwise in half; then each half in half lengthwise – stay with me on this - then crosswise into 1/2-inch-thick pieces. Toss with 1/4 tsp of salt; let stand 10 minutes; then with your hand, press to remove as much liquid as possible. Drain off the liquid, stir in the yogurt, mint, sugar, and remaining salt.
When the lamb is done, slice thinly and serve with the raita.
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