Olive Oil Rubbed Grilled Leg of Lamb

Ingredients for lamb:
1 leg of lamb, boned and butterflied
10-12 large garlic cloves, peeled and crushed
2 T kosher salt, plus more to taste
1 teaspoon crushed coriander seed
black pepper, freshly ground
2 T olive oil

With a mortar and pestle, crush the garlic and add about half the salt and grind into a paste. Mix in the coriander, a few turns of black pepper and the olive oil.

Put the lamb in a large pan or bowl with a cover. Sprinkle the remaining salt over the lamb and then rub the paste over it. Cover and refrigerate at least two hours and as long as overnight.

Grill the lamb:
Prepare a fire in a charcoal grill. When the coals are evenly covered with ash, set the lamb on a clean grill rack and cook, turning now and then, until the temperature in the thickest part of the muscle reaches about 120 degrees. Time will vary based on the heat of the coals, but it should take about 25 to 30 minutes; begin to test after 20 minutes.

Transfer to a platter, cover loosely with a sheet of foil and let rest for 15-20 minutes.

Cut the lamb into thin slices, season lightly with salt and pepper.

Serve immediately, with tzatziki, grilled vegetables, fresh warm pita breads on the side.

Serves 6-8

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Ingredients for tzatziki:
2 cucumbers, peeled, seeded, thinly sliced and chopped (minced))
kosher salt
7 garlic cloves, crushed and minced
2 cups plain whole milk yogurt


Preparing tzatziki:
Put the cucumbers in a medium bowl, toss with about a teaspoon of kosher salt and transfer to a colander or a strainer lined with cheese cloth and let drain for 20 minutes.

Lift the cheese cloth and turn it tightly to squeeze out excess moisture; return the cucumbers to the bowl and stir in the garlic and yogurt. Taste and correct for salt.

Cover and chill for at least 30 minutes before serving.

Makes about 2 1/2 cups