Grilled Pimentón Leg of Lamb with Cucumber Raita

Name: Grilled Pimentón Leg of Lamb with Cucumber Raita
Yield: SERVES 8
Ingredients: 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

December 22, 2011

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.)

Recipe notes

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