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1
Make the marinade.
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2
Whirl all the marinade ingredients together in a food processor.
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3
Needle the lamb all over with a fork, and nestle it in a nonreactive bowl.
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4
Spoon the marinade onto the meat and slather it around til the meat is well coated.
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5
Cover and marinate in the fridge overnight.
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6
Prepare a hot coal bed and mound the coals on one side of the grill.
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7
When youre ready to cook, scrape off all the marinade and pat the meat dry.
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8
Lay the lamb, boned side down, directly over the coals.
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9
Sear it for 4 minutes.
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10
Flip it over and sear the other side for another 3 to 4 minutes.
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11
Slide the meat away from the coals, to cook it with indirect heat.
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12
Cover the grill and adjust the heat so that its 325 to 350 inside.
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13
Roast for 50 to 60 minutes, til the internal temperature reaches about 145.
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14
Get the sauce cooking while the meat roasts.
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15
Drop the butter in a saucepan and melt over low heat.
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16
Add the onions and season with salt and pepper.
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17
Cook slowly, stirring every now and then, til deeply caramelized.
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18
Add the broth, Mutha Sauce, and cumin.
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19
Keep warm over low heat.
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20
Check the meat with an instant-read thermometer, and once it reaches 145, pull it off the grill and let it rest for 15 minutes.
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21
Carve the lamb across the grain into 1/4-inch slices on a cutting board with a well to catch all those delicious juices.
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22
You might have to remove some odd connectors or cut the muscle clods into more manageable sizes, but do what youve gotta do and keep carving across the grain.
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23
Arrange the meat on a platter.
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24
Pour all the accumulated meat juices into the sauce, and boost the heat up for a minute or two to get it nice and hot.
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25
Stir in the mint and then ladle the sauce over the sliced lamb.
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26
Its ready to go.
