I had been looking for a lamb recipe and kept running into ones that used herbs and aromatics. I was looking for something with spices. Aggregating ideas from a number of sources, plus some taste memories of my own, I came up with this one. (The structure of the recipe relies on two recipes by Mark Bittman: a marinated steak and a grilled leg of lamb. It's not far from marinating the lamb in a mulled wine. It takes a little work in advance, plus the patience (or planning) to wait for the marination, but it is simple, and tasty, too. The recipe is tolerant of variation. For wine I chose Zinfandel (Ridge 2007 Ponzo Vineyard), but any bold red like a fruity Syrah or Malbec would do. The choice of spices is only limited by your spice merchant and your palate. I chose spices that reminded me of India. —asabnis
The title of this recipe conjures up a lengthy process in your kitchen and on your deck, but it's one of the fastest recipes around. The marinade takes about 10 minutes to make and the lamb, because it's butterflied, cooks in about the same time. It was pouring rain the day we made this so we opted to broil it, and it turns out it's a terrific alternative. We laid the butterflied lamb on a baking sheet and set it about 6 inches from the broiler flame. Five minutes per side and we had perfect medium-rare, spicy and fragrant lamb. - A&M —The Editors
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