Lamb with Tabil and Preserved Lemons

2 cups whole-milk yogurt, divided
6 Tablespoons Tabil Spice Blend*
10 large garlic cloves, minced, divided
kosher salt plus more for seasoning
freshly ground black pepper plus more for seasoning
1/4 cup extra-virgin olive oil
4 Tablespoons fresh lemon juice
1 4–5 pound butterflied leg of lamb, opened like a book
3 Preserved Lemons chopped fine

Mix 1 cup yogurt, 3 Tablespoons Tabil Spice Blend, and 3 minced garlic cloves in a bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 tablespoons Tabil Spice Blend, 7 minced garlic cloves, 1 teaspoon salt, 1 teaspoon pepper, olive oil, and lemon juice in a large bowl. Add lamb, turn to coat. Cover and chill overnight, turning occasionally.

Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10–15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.

Adapted from Epicurious Grilled Yogurt Marinated Leg of Lamb.

*Tabil Spice Blend from Epicurious

This Tunisian mixture elevates everything from flatbreads to grilled lamb. Make extra so you’ll have some on hand all summer long.

3 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
1 tablespoon caraway seeds
1/2 tablespoon crushed red pepper flakes

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Image Credit:  adactio

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