The Cartoon Kitchen: Yemenite Lamb
About This Recipe
- Leg of lamb
- 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
Bone and butterfly leg of lamb (or have your butcher do it).
Rub lamb with garlic and lemon juice. Mix together the spices, and rub them on the lamb.
Lay lamb in a snug dish; cover with chopped mint and 1 cup buttermilk.
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.