Grilled Butterflied Top Round of Lamb

1. 1

   Prepare a gas grill for indirect-heat cooking by preheating all burners on high, covered, 10 minutes.

2. 2

   Butterfly lamb horizontally through middle (without cutting all the way through, so piece opens out like a book to double its size and is 1 to 1 1/2 inches thick).

3. 3

   Pierce meat in several places with tip of a sharp knife (so seasoning will penetrate).

4. 4

   Finely grind together cumin, coriander, and peppercorns in grinder.

5. 5

   Mince and mash garlic to a paste with 1 teaspoon salt, then stir together with ground spices and yogurt in a bowl to make a paste.

6. 6

   Rub paste all over lamb.

7. 7

   Reduce grill heat to medium-high and oil grill rack.

8. 8

   Sear lamb over middle burner, covered, turning once, until well browned, 2 to 3 minutes total.

9. 9

   Turn off middle burner (burner under lamb if there are only 2) and grill, covered, until an instant-read thermometer inserted into center of meat registers 120 to 125F for medium-rare, 4 to 6 minutes more.

10. 10

    Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes before slicing.

11. 11

    Serve with: orzo with feta, tomatoes, and dill , <a></a>corn on the cob

* Per serving · 4 servings · Values may vary.

No additional tips available.