Grilled lamb with lemon, garlic, allspice and cinnamon

We have a new grill! We have a new grill! My husband Ted and I have been grill-free since we left the log house, so we're beyond excited to be grilling in our little Boston back yard.

First up, one of my favorite cuts of meat, boneless leg of lamb. For an overnight marinade, I combined the Middle Eastern spices I love so much on shish taouk (garlic chicken on skewers): lemon, allspice, and loads of garlic. I added a bit of cinnamon, too. On the day I made this to photograph, I overcooked the lamb a little bit (still getting used to the new grill), but the flavor was so good that it didn't slow us down at all. While the meat was cooling, I tossed a few slices of halloumi cheese on the grill, and added those to pita sandwiches with the lamb, lettuce and tomato, and a tangy buttermilk sauce. Since I've been practicing with the grill, I'm going to make this again for July 4 weekend, when lamb pitas will make a nice change from burgers.

Grilled lamb with lemon, garlic, allspice and cinnamon {gluten-free}

From the pantry, you'll need: garlic, allspice, cinnamon, lemon, extra virgin olive oil, mayonnaise, buttermilk, flat-leaf parsley, kosher salt, fresh black pepper.

Serves 8-10 or more.

Ingredients

2-3 lb boneless leg of lamb
2-4 cloves garlic, sliced, plus 4 cloves mashed (from a tube or jar)
1 tsp salt
1/2 tsp pepper
1/2 tsp ground allspice
Pinch of ground cinnamon
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil

For the sauce:
1/2 cup mayonnaise
1/2 cup buttermilk
Juice of 1 lemon
1/2 cup roughly chopped fresh flat-leaf parsley
1 tsp fresh black pepper
1/2 tsp kosher salt 

Directions

In a large bowl, combine the lamb, garlic, salt, pepper, allspice, cinnamon, lemon juice and olive oil. Stir to evenly distribute the seasonings on all sides of the meat. Place the meat and marinade in a zip lock bag, and refrigerate overnight.

Add all of the sauce ingredients to a blender, and process until smooth. Taste, and adjust seasoning with more salt and pepper, if needed. Transfer to a container with a tight-fitting lid, and refrigerate overnight.

When you're ready to cook, preheat the grill. Cook the lamb on high heat for 9 minutes, then turn it and cook for an additional 9-10 minutes for medium rare meat. Remove from heat.

While the meat sits for a few minutes (to redistribute the juices), remove the sauce from the refrigerator. Slice the lamb, and serve with the sauce, in a flatbread, or on a platter.

[Printer-friendly recipe.]

More lamb:
Grilled lamb, souvlaki style, from The Perfect Pantry
Tandoori spiced grilled lamb, from The Perfect Pantry
Grilled harissa lamb chops, from Skinnytaste
Herb-crusted grilled lamb chops, from Foxes Love Lemons

Grilled lamb with lemon, garlic, allspice and cinnamon {gluten-free}

From the pantry, you'll need: garlic, allspice, cinnamon, lemon, extra virgin olive oil, mayonnaise, buttermilk, flat-leaf parsley, kosher salt, fresh black pepper.

Serves 8-10 or more.

Ingredients

2-3 lb boneless leg of lamb
2-4 cloves garlic, sliced, plus 4 cloves mashed (from a tube or jar)
1 tsp salt
1/2 tsp pepper
1/2 tsp ground allspice
Pinch of ground cinnamon
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil

For the sauce:
1/2 cup mayonnaise
1/2 cup buttermilk
Juice of 1 lemon
1/2 cup roughly chopped fresh flat-leaf parsley
1 tsp fresh black pepper
1/2 tsp kosher salt 

Directions

In a large bowl, combine the lamb, garlic, salt, pepper, allspice, cinnamon, lemon juice and olive oil. Stir to evenly distribute the seasonings on all sides of the meat. Place the meat and marinade in a zip lock bag, and refrigerate overnight.

Add all of the sauce ingredients to a blender, and process until smooth. Taste, and adjust seasoning with more salt and pepper, if needed. Transfer to a container with a tight-fitting lid, and refrigerate overnight.

When you're ready to cook, preheat the grill. Cook the lamb on high heat for 9 minutes, then turn it and cook for an additional 9-10 minutes for medium rare meat. Remove from heat.

While the meat sits for a few minutes (to redistribute the juices), remove the sauce from the refrigerator. Slice the lamb, and serve with the sauce, in a flatbread, or on a platter.

[Printer-friendly recipe.]

More lamb:
Grilled lamb, souvlaki style, from The Perfect Pantry
Tandoori spiced grilled lamb, from The Perfect Pantry
Grilled harissa lamb chops, from Skinnytaste
Herb-crusted grilled lamb chops, from Foxes Love Lemons

Comments

I love lamb and really need to splurge on it more often. This sounds fantastic, especially with the Halloumi cheese!

Kalyn, this is one of my favorite cuts of meat to cook on the grill. It makes fantastic little sandwiches, perfect for a holiday picnic.

No grill here...how would this work in oven?

Naomi, it should work under the broiler, too.