Spicy Garlic Lamb With Cucumber Raita

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Ready In:
55mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • Prepare Cucumber Raita: With vegetable peeler, remove several strips of peel from each cucumber. Cut each cucumber lengthwise in half; scoop out seeds. Cut each half lengthwise in half, then crosswise into 1/2-inch-thick pieces. In medium bowl, toss cucumbers with 1/4 teaspoon salt; let stand 10 minutes. With hand, press cucumbers to remove as much liquid as possible; drain off liquid. Stir in yogurt, mint, sugar, and remaining 3/4 teaspoon salt. Cover and refrigerate until ready to serve or up to 6 hours. Makes about 4 cups.
  • Prepare Spiced Lamb: In spice grinder or coffee grinder, blend fennel, mustard, cumin, salt, peppercorns, thyme, and cloves until finely ground.
  • In small bowl, mix garlic and lemon juice with ground spices until blended. Rub spice mixture over both sides of lamb.
  • Place lamb on hot grill rack over medium-low heat; cook 25 minutes for medium-rare or until desired doneness, turning lamb over once. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board. Thinly slice lamb and arrange on platter; garnish with mint sprigs. Serve with Cucumber Raita.

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