Yield:
8 to 10 servingsIngredients
2 tablespoons coriander seeds
2 tablespoons cumin seeds
6 large cloves garlic, minced
1/2 cup red wine
2 tablespoons ground aleppo pepper or sweet paprika
2 tablespoons ground cinnamon
1 tablespoon ground thyme
1 tablespoon ground allspice
1 tablespoon ground ginger
1 tablespoon lemon juice
1 teaspoon cayenne
1 teaspoon ground cloves
1 boneless, butterflied leg of lamb (4 to 5 pounds)
Instructions
Dry-roast the coriander seeds and cumin seeds in a small skillet over medium heat for 1 minute, or until fragrant. Let cool. In a food processor, combine the coriander seeds, cumin seeds, garlic, wine, aleppo pepper, cinnamon, thyme, alllspice, ginger, lemon juice, cayenne, and cloves. Process until well mixed and pureed. Rub the paste over the entire leg of lamb.
Prepare a hot fire for grilling, building the coals on one side of the grill. Grill the lamb over the coals for 4 minutes, or until seared and well browned. Transfer the lamb to the noncoal side of the grill, cover, and cook, turning once, 15 minutes for medium rare. Remove the lamb from the grill and let rest for 10 minutes before slicing. Serve with salsa.
