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The Cartoon Kitchen: Yemenite Lamb
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on Yemenite lamb. —Ed Levine
The Cartoon Kitchen: Yemenite Lamb
About This Recipe
Ingredients
- Leg of lamb
- Garlic
- Lemon juice
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon all-spice
- 1/2 teaspoon cinnamon
- Mint, chopped
- 1 cup buttermilk
- Olive oil
- Salt and pepper, to taste
Procedures
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1
Bone and butterfly leg of lamb (or have your butcher do it).
-
2
Rub lamb with garlic and lemon juice. Mix together the spices, and rub them on the lamb.
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3
Lay lamb in a snug dish; cover with chopped mint and 1 cup buttermilk.
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4
Marinate overnight in refrigerator; return to room temperature. Remove meat from dish and grill on rack set over coals about 30 minutes, basting often with marinade and olive oil. Salt and pepper to taste.
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