GRILLED CUMIN LAMB WITH SPICY ONIONS
Yogurt makes a great base for a marinade, adding a milky tang and helping to tenderize all kinds of meats. In this case, the yogurt is spiked with aromatics - toasted cumin, green chile, herbs, and plenty of ginger and garlic - which impart complex flavors to a butterflied leg of lamb destined for the grill. Lightly pickled, spicy onions make a bright garnish here, but you can skip them if it seems like one step too many. Instead, just slice up a red onion and scatter the raw slivers over the top of the meat for a contrasting crunch. If you'd rather cook this inside, you can broil it instead of grilling.
Provided by Melissa Clark
Categories meat, main course
Time 45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Grate the zest from one of the limes and squeeze the juice. Reserve both separately. Cut the other lime into wedges and save for serving.
- Cut one onion into wedges; put into a blender and add lime zest. Halve remaining onion and slice it very thinly; put slices into a sieve and rinse well with cold water. Transfer onion slices to a small bowl.
- Add lime juice to bowl with onion slices, sprinkle lightly with salt, sugar and cayenne. Toss well and refrigerate for at least 6 hours or until serving.
- In a small skillet over medium-low heat, toast cumin and coriander seeds until fragrant, 1 to 2 minutes. Transfer to the blender with the onion and lime zest. Add yogurt, mint, cilantro, garlic, jalapeño, ginger, black pepper, 2 1/2 teaspoons kosher salt and 1/8 teaspoon cayenne. Blend until smooth.
- Place the lamb on a rimmed baking sheet, bowl or in a large resealable plastic bag. Pour marinade all over lamb, turning to make sure it is thoroughly coated. Cover lamb (or close the bag), and refrigerate for at least 6 hours or overnight.
- Heat the grill (or broiler). Wipe lamb with paper towels, removing most of the yogurt mixture. Grill or broil lamb until a digital thermometer reads 115 degrees for rare, or 125 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Or if broiling, move it farther away from the broiler's heat source.
- Transfer to a cutting board, tent loosely with foil, and let the meat rest for at least 10 minutes before slicing. Arrange meat on a platter, spooning any juices from the cutting board over the slices, and top with more mint, cilantro, the spicy onions, yogurt if you like, and a sprinkling of flaky salt. Serve immediately, with the lime wedges on the side.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 10 grams, Sodium 586 milligrams, Sugar 1 gram
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Haneef Genius
[email protected]This recipe is a keeper! The lamb was cooked perfectly and the spicy onions were a nice touch. I would definitely recommend this recipe to others.
Fawaaz Oloriegbe
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The lamb was so tender and flavorful, and the spicy onions were the perfect accompaniment. I'll definitely be making this again.
Jeannie Horton
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the lamb and the spicy onions.
Zahid Billa
[email protected]This recipe was a disappointment. The lamb was tough and the spicy onions were bland. I won't be making this again.
Emmanuel Oche Joseph
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and juicy, and the spicy onions are the perfect accompaniment.
Rashid A. Rashid
[email protected]Overall, this was a great recipe. The lamb was cooked perfectly and the spicy onions were a nice touch. I would definitely recommend this recipe to others.
Noman Butt
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. I'll try it again with less chili next time.
Brenda Joyce Knight
[email protected]Not a fan of cumin, but this recipe changed my mind. The lamb was incredibly tender and the spicy onions added a nice touch of heat.
pathari morang
[email protected]This recipe is a keeper! The lamb was so tender and flavorful, and the spicy onions were the perfect accompaniment. I'll definitely be making this again and again.
Alicia Bertha
[email protected]Easy to follow recipe that yielded delicious results. Highly recommend!
HANIF DANISH
[email protected]Loved the combination of flavors in this dish. The cumin and onions really brought out the taste of the lamb.
Muhammad Ghazanfar Hussain
[email protected]I followed the recipe exactly and the lamb turned out a little dry. Not sure what went wrong.
Maged Elzaki
[email protected]Wow! This dish was a hit at my dinner party. The lamb was cooked to perfection and the spicy onions added a nice kick. Everyone loved it!
md soyeb
[email protected]This grilled cumin lamb with spicy onions was an absolute delight! The flavors were incredible, with the cumin and onions perfectly complementing the tender lamb. I'll definitely be making this again.