Categories: Grilling
Ingredients
- 1 lb. boned lamb fillets, skewered and slashed
- For Marinade:
- 2 garlic cloves, crushed
- 2 tbsp. cumin seeds, toasted and roughly pounded
- 1/2 tsp ground coriander
- 1/2 tsp crushed red pepper flakes
- 1 tbsp. fresh lemon juice
- 1 tbsp. olive oil
- For Sauce:
- 2 whole unpeeled garlic heads
- 1 tbsp. olive oil
- Salt and black pepper
- 2 tsp Dijon
- 2 tbsp. balsamic vinegar
- 2 tbsp. heavy cream
- 1 handful parsley leaves
- 2/3 cup Greek yogurt
- Salt and black pepper
Directions
-
Cut the fillets into four equal-sized pieces. Thread a skewer lengthwise through the middle of each piece. With a sharp knife, make cuts approx. 1 inch apart down the length of each skewered piece.
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For marinade, combine garlic, cumin, coriander, red pepper flakes, lemon juice, and oil. Rub over skewered lamb fillets. Cover and refrigerate for 1 hour.
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For sauce, preheat oven to 350. Slice off top of both garlic heads, cutting through the tops of the cloves. Place cut-side up in oven tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast until completely soft, 1 hour. Leave until cool enough to handle. Squeeze out cloves from papery skins into a food processor. Add Dijon, vinegar, cream, parsley, and yogurt; pulse until smooth. Add salt and pepper to taste.
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Grill lamb over medium-hot coals, turning every 2 minutes, 8 minutes for medium-rare. Sprinkle lamb with salt and pepper. Serve hot with the garlic yogurt sauce.