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


  • 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


  1. 1

    Bone and butterfly leg of lamb (or have your butcher do it).

  2. 2

    Rub lamb with garlic and lemon juice. Mix together the spices, and rub them on the lamb.

  3. 3

    Lay lamb in a snug dish; cover with chopped mint and 1 cup buttermilk.

  4. 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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