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1
In a small bowl, combine the coriander with the cumin, paprika, ginger, cinnamon and 1 teaspoon of black pepper.
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2
Set aside 3 tablespoons of the spice mixture for the date barbecue sauce.
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3
Stir 1 teaspoon of salt and 1/4 cup of the olive oil into the remaining spice mixture.
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4
Using a small, sharp knife, make 1/2-inch-deep slits all over the lamb.
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5
Press the garlic slices into the slits.
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6
Coat the lamb with the spiced oil, making sure to rub it in the slits.
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7
Cover with plastic wrap and refrigerate for at least 6 hours.
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8
In a medium saucepan, heat the remaining 1/4 cup of olive oil.
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9
Add the onion and minced garlic and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
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10
Add the reserved 3 tablespoons of the spice mixture and cook, stirring occasionally, until fragrant, about 4 minutes.
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11
Add the tomato paste and cook, stirring, for 1 minute.
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12
Add the beef broth, honey, saffron water and cayenne pepper and simmer over high heat until the sauce is slightly thickened, about 8 minutes.
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13
Add the minced dates and simmer over low heat, stirring occasionally, until they break down and the sauce is thick and glossy, about 15 minutes.
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14
Remove from the heat.
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15
Stir in the lemon juice and season the sauce with salt and black pepper.
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16
Reserve 1/2 cup of the date barbecue sauce for glazing the lamb.
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17
Light a grill.
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18
Lightly season the lamb with salt and black pepper.
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19
Grill over moderate heat, turning once, until the lamb is nicely charred all over and an instant-read thermometer inserted in the thickest part of the leg registers 130, about 15 minutes per side.
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20
During the last 3 minutes of grilling, brush the reserved 1/2 cup of date barbecue sauce all over the lamb.
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21
Transfer the grilled lamb to a carving board and let rest for 10 minutes.
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22
In a small bowl, toss the olives with the mint and cilantro.
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23
Slice the lamb across the grain and serve with the date barbecue sauce and olive relish.
