Cinnamon Chipotle-rubbed Leg of Lamb with Raita

The key to this recipe is to give it a fast, hot sear to begin with, then to cook to cook over medium-low indirect heat. When cooked and rested, slice it thin and serve it with naan (grilled on the ‘cue) and a refreshing raita. From Gastro Grilling by Ted Reader.

1 boneless leg of lamb (about 4 to 5 lb/1.8 to 2.25 K) butterflied ½ cup (125 mL) brown sugar chipotle rub (see recipe) 2 cups buttermilk

Raita:

½ cup (125 mL) plain yogurt Juice of 1 lime 1 tbsp (15 mL) chopped fresh mint 2 plum tomatoes, seeded and chopped 1 clove garlic, minced ½ small red onion, finely diced ½ seedless cucumber, peeled and thinly sliced into rounds Salt to taste ½ cup (60 mL) ghee or clarified butter 4 cloves garlic, minced 4 pieces naan bread

Brown sugar chipotle rub:

½ cup (125 mL) brown sugar 1/4 cup (60 mL) kosher salt ¼ cup (60 mL) granulated garlic flakes 2 tbsp (30 mL) coarsely ground black pepper 1 tbsp (15 mL) red hot pepper flakes 2 tsp (10 mL) ground ginger 1 tbsp (15 mL) dried cilantro 1 tsp (5 mL) hot mustard powder 1 tsp (5 mL) chipotle powder ½ tsp (1 mL) cayenne pepper 1 tsp (5 mL) orange zest

Brown sugar chipotle rub:

Combine brown sugar, kosher salt, garlic flakes, black pepper, hot pepper flakes, ginger, cilantro, mustard, chipotle, cayenne and orange zest. (Store extra rub in airtight container in a cool, dry place to use another time.)

Rub the lamb with ¼ cup (50 mL) of the brown sugar chipotle rub, pressing the spices into the meat. Place the lamb leg into a large bowl. Cover with buttermilk, turning to coat evenly. Cover and refrigerate for 24 hours.

To prepare the raita, combine yogurt, lime juice, mint, tomatoes, garlic, red onion, cucumber and salt in a bowl. Cover and refrigerate for 1 hour to allow flavours to develop.

Fire up grill to 350 to 350 F.

In a small bowl, combine the clarified butter, garlic and 2 tsp (10 mL) brown sugar chipotle rub; stir and set aside for basting.

Remove lamb from buttermilk, scraping off and discarding the excess. Rub the lamb with a few tablespoons more of the brown sugar chipotle rub.

Sear the lamb for 5 to 6 minutes per side. Brushing with the garlic butter mixture. Reduce the heat to medium-low. Grill the lamb, turning once and brushing liberally with the garlic butter, for 15 to 18 minutes per side or until a meat thermometer inserted into the thickest part of the meat reads 140 to 145 F for medium-rare doneness. Remove lamb from grill and let rest for 5 minutes, tented loosely with aluminum foil.

Thinly slice and serve with raita and grilled naan bread.

Makes 4 to 6 servings

Anthony Gismondi’s wine match

Lamb and Rioja is a sensible match and The Invisible Man Rioja 2011, Rioja Alta, Spain $21.79, with its very old vine, dusty, black cherry flavours should easily handle the chipotle and chili flakes.