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1
In a small bowl, mix 1/2 cup of the olive oil with the garlic, lemon juice, cumin, cardamom, Aleppo pepper, 1 teaspoon of black pepper and 1 1/2 tablespoons of salt.
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2
Set the lamb on a rimmed baking sheet and coat it completely with the marinade.
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3
Cover and refrigerate overnight or, preferably, for 2 or 3 days.
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4
Light a grill.
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5
In a large skillet, heat 1 tablespoon of the olive oil.
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6
Add the bell pepper strips, cover and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes.
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7
Season the peppers with salt and pepper and transfer them to a serving bowl.
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8
Heat the remaining 1 tablespoon of olive oil in the skillet and add the onions.
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9
Cook over moderate heat, stirring occasionally, until lightly browned, about 10 minutes.
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10
Season the onions with salt and pepper and transfer them to another serving bowl.
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11
Grill the butterflied lamb over moderately high heat, turning and shifting often, until an instant-read thermometer inserted into the thickest part of the meat registers 130 for medium-rare, about 25 minutes.
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12
Transfer the lamb to a carving board and let rest for 10 minutes.
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13
Thinly slice the lamb across the grain and serve with the peppers, onions, Yogurt-Tahini Sauce and Syrian Pita Bread.
