SPICED BUTTERFLIED LEG OF LAMB

Spiced Butterflied Leg of Lamb image

Yield serves 4

Number Of Ingredients 14

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2 tablespoons olive oil
1 tablespoon coriander seeds, crushed
1 tablespoon fennel seeds, crushed
1 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 1/2 pounds butterflied leg of lamb
Vegetable oil, for grill
2 lemons, quartered
1 lemon
Coarse salt and freshly ground pepper
1 cup orzo
1 tablespoon olive oil
2 scallions, trimmed and thinly sliced
(serves 4)

Steps:

In a shallow dish, combine olive oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. Add lamb, and turn to coat. Marinate at room temperature 30 minutes (or refrigerate, covered tightly, up to overnight and bring to room temperature before grilling).
Heat grill to medium-low (see page 367 for instructions); lightly oil grates. Place lamb on grill. Cover, and cook until an instant-read thermometer inserted in thickest part registers 130°F for medium-rare, 6 to 8 minutes per side. Transfer lamb to a plate, and cover loosely with aluminum foil; let rest 5 minutes.
Meanwhile, grill lemon wedges until cut sides are marked, about 1 minute per side. Thinly slice lamb, and serve with grilled lemon wedges.
Use a vegetable peeler to remove peel from half the lemon in wide strips (leaving the bitter white pith behind). Thinly slice peel with a sharp knife. Halve lemon, and squeeze to extract 2 tablespoons juice.
Bring a large saucepan of water to a boil; add a generous amount of salt. Add orzo and lemon peel. Cook until orzo is al dente according to package instructions; drain, and return to pan.
Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine. Serve warm or at room temperature.