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1
Toast and grind the cumin seeds (see box below).
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2
In a small bowl, combine the cumin, 1/2 cup of the yogurt, 3 teaspoons of the garlic, 1 teaspoon of the pimenton, the honey, and 2 teaspoons salt and stir to combine.
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3
Rub the mixture all over the lamb and refrigerate, covered, for at least 4 hours (overnight is even better).
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4
An hour before you want to grill, take the lamb out of the refrigerator and let it come to room temperature.
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5
Prepare a medium charcoal or gas grill fire.
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6
When the grill is hot, grill the lamb, uncovered, until it reaches 130F at the center, 20 to 25 minutes per side.
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7
If the lamb starts to darken too quickly, move it to a cooler part of the grill or lower the heat.
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8
Let the lamb rest for 20 to 30 minutes before cutting into 1/4-inch-thick slices.
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9
Sprinkle the slices with a little more salt.
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10
While the lamb is resting, make the raita: Combine the cucumber with the remaining 1 cup yogurt, 1 teaspoon garlic, 1 teaspoon pimenton, 1 teaspoon salt, and a few grinds of pepper in a small bowl.
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11
Mix well and season to taste with more salt and pepper as needed.
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12
Serve alongside the lamb.
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13
You can ask your butcher to butterfly the lamb, or you can do it yourself.
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14
To start, place the boneless leg skin (smooth) side down on a cutting board.
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15
With a sharp knife, make a series of long horizontal cuts through the thickest part so that the leg eventually fans out to a more or less even thickness.
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16
Hot pimenton (spicy Spanish paprika) gives the dish a lovely heat, which is tempered by the cool yogurt.
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17
If youre not into spicy food, or if youre serving children, you can of course use sweet (dulce) or medium-hot (agridulce) paprika instead.
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18
To toast cumin seeds, heat them in a small skillet over medium-high heat until aromatic and slightly darker, about 2 minutes.
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19
Let cool and grind in a mortar and pestle or coffee grinder or use the bottom of a saute pan against a cutting board.
