Spicy Garlic Lamb with Minted Cucumber Raita

Leg of lamb isn’t only for the oven; it’s divine cooked on the grill. The raita—cucumbers in minted yogurt—balances the spicy meat.

PREP: 30 minutes plus chilling

GRILL: 15 to 25 minutes

MAKES: 8 main-dish servings

MINTED CUCUMBER RAITA

6 Kirby cucumbers (about 1 ½ pounds)

1 teaspoon salt

2 cups (16 ounces) plain low-fat yogurt

½ cup loosely packed fresh mint leaves, chopped

1 ½ teaspoons sugar

SPICY GARLIC LAMB

1 tablespoon fennel seeds

1 tablespoon mustard seeds

1 tablespoon cumin seeds

2 teaspoons salt

1 teaspoon whole black peppercorns

1 teaspoon dried thyme

3 whole cloves

3 garlic cloves, crushed with garlic press

2 tablespoons fresh lemon juice

1 butterflied boneless leg of lamb (3 ½ pounds), trimmed (see Tip) mint sprigs for garnish

1. Prepare raita: With vegetable peeler, remove several strips of peel from each cucumber. Cut each cucumber lengthwise in half; scoop out seeds; cut each piece lengthwise in half again, then crosswise into ½-inch-thick pieces. In medium bowl, toss cucumbers with ¼ teaspoon salt; let stand 10 minutes. Press cucumbers to remove as much liquid as possible. Stir in yogurt, mint, sugar, and remaining ¾ teaspoon salt. Cover and refrigerate until ready to serve or up to 6 hours. Makes about 4 cups.

2. Prepare outdoor grill for direct grilling over medium-low heat.

3. Prepare lamb: In spice grinder or coffee grinder, blend fennel, mustard, cumin, salt, peppercorns, thyme, and cloves until finely ground.

4. In small bowl, mix garlic and lemon juice with ground spices until blended. Rub spice mixture over both sides of lamb.

5. Place lamb on hot grill rack; cover and cook 15 to 25 minutes for medium-rare or until desired doneness, turning lamb once. Thick-ness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board. Let stand 10 minutes to allow juices to set for easier slicing.

6. To serve, thinly slice lamb and arrange on platter; garnish with mint sprigs. Serve with Minted Cucumber Raita.

EACH SERVING LAMB: About 275 calories, 39g protein, 2g carbohydrate, 11g total fat (4g saturated), 121mg cholesterol, 675mg sodium

EACH ½ CUP RAITA: About 60 calories, 4g protein, 10g carbohydrate, 2g total fat (0g saturated), 4mg cholesterol, 260mg sodium