CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66888c0c   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
         1 ts + 3 1/2 tb Tabil Spice   
              - Blend   
         5 lg Garlic cloves; 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.   
        
     Mix 1 cup yogurt, 1 teaspoon 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 tablespoons Tabil Spice Blend, 4   
     minced garlic cloves, 1 tsp. salt, 1 teaspoon 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, 10-15 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.   
        
     by The Bon Appétit Test Kitchen   
        
     Bon Appétit | June 2011   
        
     Yield: Makes 8 servings   
        
     MM Format by Dave Drum - 12 June 2011   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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