Grilled Butterflied Lamb with African Spices and Herbed Yogurt

Grilled Butterflied Lamb with African Spices and Herbed Yogurt
Grilled Butterflied Lamb with African Spices and Herbed Yogurt is It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of African cuisine.

Instructions

1
Watch how to make this recipe.
2
For the grilled lamb: Trim the excess fat and any gristle from both sides of the lamb and lay it flat on a cutting board. To make the lamb generally the same thickness, butterfly the thick ends by slicing shallowly on the diagonal into the thickest part and opening it up, like a book. Score the entire roast, both sides, in a shallow 1-inch-wide crosshatch pattern.
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LambLamb
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Cutting BoardCutting Board
3
Heat a small saute pan over medium-low heat and add the coriander and cumin seeds. Toast until fragrant.
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Cumin SeedsCumin Seeds
CorianderCoriander
ToastToast
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Frying PanFrying Pan
4
Combine the toasted seeds with the sesame seeds and grind finely in a spice grinder or a mortar and pestle.
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Sesame SeedsSesame Seeds
SeedsSeeds
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Mortar And PestleMortar And Pestle
5
Pour the ground spices into a bowl and add the sumac, salt and cinnamon.
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CinnamonCinnamon
SpicesSpices
SumacSumac
SaltSalt
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BowlBowl
6
Combine the garlic with a little bit of canola oil to make a paste, and rub into the meat. Rub the spice mix evenly into the meat and leave to penetrate for at least 1 hour at room temperature, or up to 1 day refrigerated.
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Canola OilCanola Oil
Dry Seasoning RubDry Seasoning Rub
GarlicGarlic
MeatMeat
1
Combine the yogurt, chives, cilantro, dill, olive oil, lemon juice, salt and cayenne in a bowl and set aside.
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Lemon JuiceLemon Juice
Olive OilOlive Oil
CilantroCilantro
Ground Cayenne PepperGround Cayenne Pepper
ChivesChives
YogurtYogurt
DillDill
SaltSalt
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BowlBowl
2
Heat a grill to medium-high heat.
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GrillGrill
3
Grill the lamb over medium-high heat, watching carefully for flare-ups, until dark brown on the underside, about 5 minutes. Flip and cook until dark brown again, about 5 minutes. Continue to cook the lamb, flipping every minute or so, until the lamb feels bouncy when poked and measures 125 degrees F on an internal-read thermometer for medium-rare, about 5 minutes longer. (If you like your lamb medium, bring it to 130 degrees.)
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LambLamb
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Kitchen ThermometerKitchen Thermometer
GrillGrill
4
Let the meat rest for at least 5 minutes on a platter, flipping it occasionally, before slicing thinly across the grain and serving with the herbed yogurt.
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YogurtYogurt
GrainsGrains
MeatMeat

Recommended wine: Pinotage, Chenin Blanc, Riesling

African can be paired with Pinotage, Chenin Blanc, and Riesling. The best wine for African dishes will depend on the dish, but a fruity, aromatic white wine is a safe bet for spicy dishes while pinotage would be a traditional match for South African cuisine. The Beaumont Pinotage with a 4.3 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.
Beaumont Pinotage
Beaumont Pinotage
Beaumont's style reflects the cooler climate of the Bot River region. Fresh red berry fruit with a deliciously drinkable medium body and well integrated tannins.Matches very well with bobotie, game and curries, spare ribs and pepper steak, or try snoek and grape jam.
DifficultyExpert
Ready In1 h, 35 m.
Servings8
Health Score13
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