Since daughter Miriam became sick with something that gives her a lot of food restrictions Sunday dinners have become a challenge. Trying to find/create recipes that do not include garlic, onions (or anything else in the leek family), peppers (of any kind), and light on tomatoes is almost unimaginable. Fortunately these are still a lot of herbs and spices that she can still eat.
I decided that Sunday’s dinner was going to be lamb. I usually would have done something like Greek lamb, slathered in garlic. This time I decided to use a marinade of the Middle eastern spice blend of baharat. To go with the lamb I made a cucumber salad and BBQ corn.
Note: I used a commercial baharat this time, but if you wish to blend your own here is a recipe.
Karl’s Middle Eastern Baharat Lamb
2 lbs. leg of lamb (half leg butterflied)
2 Tbs. baharat
1 Tbs. olive oil
1. Place the meat in a seal-able gallon plastic bag and rub the meat all over with the spice blend.
Tip: This is best done overnight, but let the meat marinate for at least 4 hours.
2. Rub the meat with the oil, seal the bag, and refrigerate.
3. Set the meat on the counter one hour before starting to grill.
Tip: Room temperature meat cooks more evenly that meat that is refrigerator cold.
4a. For a charcoal grill:
Note: Start the coals at least an hour before dinner. Spread the coals against the back of the barbecue and place an aluminum pan on the front side. Replace the grill and heat it for 5 minutes
4b. For a gas grill:
Note: Start heating the grill with all of the burners set to high for 10 minutes before starting to cook.
5. Use a paper towel to spread vegetable oil on the grate.
Note: For a gas grill, turn off the burners on one side of the grill and oil the grate. You do not need an aluminum pan with a gas grill.
6. Place the lamb over the hot side of the grill.
Tip: Close the grill lid.
7. Sear the first side of the meat for 8-10 minutes.
8. Flip the lamb over and sear the second side for another 6-8 minutes.
9. Place the meat on the cool side of the grill.
Note: Close the grill again.
10. Roast the meat for 15 minutes.
11. Turn the meat over, insert a constant-read meat thermometer, and close the grill again.
12. Then the meat reaches 135º F, about another 15-30 minutes, remove the lamb from the grill.
13. Wrap the meat in tin foil to rest for 10 minutes.
Tip: How long your meat will take to reach this temperature can vary on your personal grill.
Note: Grilled red meat cooked to 135º F and then wrapped in foil to rest continues to cook to an internal temperature of 140 º F, which is medium rare.
14. Slice thickly across the grain and serve.