Grilled Butterflied Lamb with African Spices and Herbed Yogurt

1. 1

   For the grilled lamb: Trim the excess fat and any gristle from both sides of the lamb and lay it flat on a cutting board.

2. 2

   To make the lamb generally the same thickness, butterfly the thick ends by slicing shallowly on the diagonal into the thickest part and opening it up, like a book.

3. 3

   Score the entire roast, both sides, in a shallow 1-inch-wide crosshatch pattern.

4. 4

   Heat a small saute pan over medium-low heat and add the coriander and cumin seeds.

5. 5

   Toast until fragrant.

6. 6

   Combine the toasted seeds with the sesame seeds and grind finely in a spice grinder or a mortar and pestle.

7. 7

   Pour the ground spices into a bowl and add the sumac, salt and cinnamon.

8. 8

   Combine the garlic with a little bit of canola oil to make a paste, and rub into the meat.

9. 9

   Rub the spice mix evenly into the meat and leave to penetrate for at least 1 hour at room temperature, or up to 1 day refrigerated.

10. 10

    For the herbed yogurt: Combine the yogurt, chives, cilantro, dill, olive oil, lemon juice, salt and cayenne in a bowl and set aside.

11. 11

    Heat a grill to medium-high heat.

12. 12

    Grill the lamb over medium-high heat, watching carefully for flare-ups, until dark brown on the underside, about 5 minutes.

13. 13

    Flip and cook until dark brown again, about 5 minutes.

14. 14

    Continue to cook the lamb, flipping every minute or so, until the lamb feels bouncy when poked and measures 125 degrees F on an internal-read thermometer for medium-rare, about 5 minutes longer.

15. 15

    (If you like your lamb medium, bring it to 130 degrees.)

16. 16

    Let the meat rest for at least 5 minutes on a platter, flipping it occasionally, before slicing thinly across the grain and serving with the herbed yogurt.

* Per serving · 4 servings · Values may vary.